As you all know, I’ve been suffering from a terrible case of spring fever. Since it’s still cold and wintery outside, I decided to make some lemon-thyme scones and strawberry curd to make it feel more spring-like. As I made them I daydreamed about taking tea outside in a garden with balmy breezes carrying the heady scent of flowers. I imagined butterflies and bees dancing among blooms, and wearing floral, summery dresses as I look for rabbit holes to fall into. All cherished memories of spring went into the making of these scones. I’ve never made scones before (or strawberry curd, for that matter!) so it was nice to try something different. I really love scones because they give a hint of something sweet without being overtly too sugary. And besides, they are wonderfully British! The strawberry curd was quite an adventure, but it complements the lemon flavor of the scones quite nicely. I loved the undercurrents of thyme in the scones – it was a nice counterpart to the lemon and imparted a savory, satisfying flavor to the scones. I used recipes from the springtime issue of Tea Time. This is one of my favorite magazines because they have lots of seasonal recipes, decorating ideas, tea sets, and special features on tea shops and gardens. This issue had a familiar face – the Molly Brown home in Denver! It was neat to see a part of my hometown in the pages of the magazine. The photography is beautiful and it’s a treat for all the senses.
Blessings to you,