I enjoy anything about these New England summers: the environmentally friendly and yellow striped hayfields with their intoxicating scent of clean cuttings, the fringes of wildflowers together the roadsides — daisies, lady’s bedstraw, deep blue vetch, pink and white clover and buttercups — and, on the island, the deep rumbling of lobster boats as they head out in the pink of pre-dawn, when the air is nevertheless new and great, carrying the scent of the sea and roses. I really like the relieve of summer months foods, tossing something on the grill, with fresh corn and tomatoes, salads of all styles and straightforward berry desserts. A younger lady in line at the Vinalhaven ferry summed it up perfectly: as she snapped a picture of a close friend who leaned, grinning into the sun, towards the facet of his modern, slipper-sized sporting activities car, she crowed, “Summer doesn’t have to be any better than this!” James could not have explained it far better.
Nevertheless, I fantasize about all those languid Jamesian summer afternoons in a extra temperate English local weather, with cream tea served to linen-clad Brits who chill out beneath the shade of an tremendous tree. Croquet is set up on the sheep-trimmed garden that gently undulates down to a river or reed-trimmed pond the place a punt or tiny dory awaits the a lot more adventurous. I can image the tiered china stand filled with sweet and savory treats — egg and cress or cucumber sandwiches, petit fours, tiny scones with strawberry jam and clotted cream, the latter becoming just about like butter, but improved.
Since the jam and cream toppings are so wealthy and sweet, English scones are inclined to be more biscuit-like in flavor and texture, and are designed smaller sized than the supersized American versions served in coffee stores. With strawberry year total upon us, strawberry butter is a great topping for a scone, no matter whether served for breakfast or cream tea, specifically lemon-rosemary scones. Strawberry butter can also be frozen, a delightful way to preserve the harvest.
L E M O N – R O S E M A R Y S C O N E S
- 21⁄4 cups flour
- 1⁄3 cup sugar, additionally much more for sprinkling
- 2 Tbsp. finely chopped contemporary rosemary
- 1 Tbsp. baking powder
- 3⁄3 tsp. sea salt
- zest of 1 lemon, finely grated or chopped
- 11⁄2 sticks cold butter, cubed
- 3⁄3 cup hefty product, furthermore far more for brushing
In a meals processor, pulse flour with 1⁄3 cup of sugar, rosemary, baking powder, salt and lemon zest. Incorporate butter and pulse until eventually the mixture resembles coarse meal. Transfer to a substantial bowl and stir in 3⁄4 cup of product until eventually a shaggy dough varieties. Turn dough out on to a evenly floured work floor and frivolously knead right up until it will come collectively. Gently roll the dough into a 14-inch log, wrap in wax paper or plastic and refrigerate for a person hour or until eventually company. Preheat oven to 375 degrees and line a baking sheet with parchment paper. Slice the log into eight rounds and transfer to the baking sheet. Brush scones with cream and sprinkle generously with sugar. Bake for 22 to 25 minutes, until eventually golden. Permit interesting slightly right before serving.
S T R A W B E R R Y B U T T E R
- 1 cup (2 sticks) unsalted butter, place temperature
- 1⁄4 cup confectioners’ sugar
- 1⁄4 teaspoon sea salt
- 1⁄2 cup hulled and coarsely chopped fresh new strawberries
Using an electric mixer, defeat butter, sugar and salt until finally light, about 1 minute. Add strawberries and defeat until finally merged, but not totally uniform. Transfer to little serving dishes. Chill until finally prepared to provide, or transfer to two sheets of plastic wrap, roll just about every into a log, and freeze up to two months. Thaw just before employing, and provide at place temperature.