I appreciate anything about these New England summers: the environmentally friendly and yellow striped hayfields with their intoxicating scent of refreshing 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 nonetheless contemporary and great, carrying the scent of the sea and roses. I enjoy the simplicity of summertime foods, tossing one thing on the grill, with contemporary corn and tomatoes, salads of all forms and basic berry desserts. A young female in line at the Vinalhaven ferry summed it up flawlessly: as she snapped a image of a good friend who leaned, grinning into the sun, from the facet of his sleek, slipper-sized athletics car or truck, she crowed, “Summer does not have to be any much better than this!” James could not have claimed it superior.
Still, I fantasize about those people languid Jamesian summer time afternoons in a far more temperate English climate, with product tea served to linen-clad Brits who unwind below the shade of an huge tree. Croquet is established up on the sheep-trimmed lawn that gently undulates down to a river or reed-trimmed pond wherever a punt or modest dory awaits the far more adventurous. I can photograph the tiered china stand filled with sweet and savory treats — egg and cress or cucumber sandwiches, petit fours, very small scones with strawberry jam and clotted product, the latter remaining practically like butter, but improved.
Considering that the jam and cream toppings are so prosperous and sweet, English scones tend to be a lot more biscuit-like in flavor and texture, and are manufactured lesser than the supersized American variations served in coffee stores. With strawberry year full upon us, strawberry butter is a great topping for a scone, whether served for breakfast or cream tea, particularly lemon-rosemary scones. Strawberry butter can also be frozen, a delightful way to protect 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, in addition more for sprinkling
- 2 Tbsp. finely chopped clean rosemary
- 1 Tbsp. baking powder
- 3⁄3 tsp. sea salt
- zest of 1 lemon, finely grated or chopped
- 11⁄2 sticks chilly butter, cubed
- 3⁄3 cup heavy cream, as well as much more for brushing
In a foodstuff processor, pulse flour with 1⁄3 cup of sugar, rosemary, baking powder, salt and lemon zest. Insert butter and pulse until finally the mixture resembles coarse food. Transfer to a huge bowl and stir in 3⁄4 cup of product right until a shaggy dough types. Convert dough out on to a flippantly floured perform surface and lightly knead right up until it will come alongside one another. Carefully roll the dough into a 14-inch log, wrap in wax paper or plastic and refrigerate for one particular hour or until eventually agency. Preheat oven to 375 levels and line a baking sheet with parchment paper. Slice the log into 8 rounds and transfer to the baking sheet. Brush scones with cream and sprinkle generously with sugar. Bake for 22 to 25 minutes, until golden. Allow great slightly in advance of serving.
S T R A W B E R R Y B U T T E R
- 1 cup (2 sticks) unsalted butter, room temperature
- 1⁄4 cup confectioners’ sugar
- 1⁄4 teaspoon sea salt
- 1⁄2 cup hulled and coarsely chopped clean strawberries
Working with an electrical mixer, beat butter, sugar and salt till light, about a single moment. Insert strawberries and defeat till combined, but not completely uniform. Transfer to modest serving dishes. Chill right up until completely ready to provide, or transfer to two sheets of plastic wrap, roll each and every into a log, and freeze up to two months. Thaw just before making use of, and provide at area temperature.