{"id":789,"date":"2009-08-18T14:00:40","date_gmt":"2009-08-18T14:00:40","guid":{"rendered":"http:\/\/juniorkitchen.com\/?p=789"},"modified":"2012-09-03T18:03:48","modified_gmt":"2012-09-03T18:03:48","slug":"scones","status":"publish","type":"post","link":"https:\/\/juniorkitchen.com\/?p=789","title":{"rendered":"Scones"},"content":{"rendered":"
\n\"summer2009-026\"\n<\/div>\n

We have enjoyed a Sunday brunch – a fine brunch. An upstanding brunch. A brunch in which to take pride. <\/p>\n

This began when we found this cookbook <\/a>at the library that was inspired by the English food the kids eat in Frances Hodgson Burnett’s The Secret Garden<\/em>. <\/p>\n

One of the very easiest things to make in the book is scones – but to serve them the traditional manner, one must have clotted cream and jam. One can find clotted cream at specialty stores or online. If one feels like a dairy adventure, there are also recipes online <\/a>for creating a close approximation of proper clotted cream. We’re lucky to have a British Market nearby that sells it and now it seems like it’s going to become a regular item in our house. Its yumminess is addictive.<\/p>\n

But yes, scones. One parent in our household rhymes them with “stones,” the other rhymes them with “cons.” This is not a dilemma for which we can reach a satisfactory resolution. The children have been affected, but then they eat one and the clouds pass from their brows. <\/p>\n

Ingredients<\/h3>\n

Scones<\/h4>\n