Some coolers temperatures have invaded our lazy, hazy days of summer. It’s a welcome change after heat and humidity when one has absolutely no desire to turn the heat of the oven on and bake.
On a cloudy, but rain-free day last weekend, I decided to heat up the stove and bake some blueberry scones. And now that I know how to make my own lemon curd, the sticks of butter and flour were flying!
This scone recipe makes 16 medium-sized scones and the full-size, Maine-grown blueberries oozed out as they baked.
With my favorite Fortmason loose tea from Fortnum & Mason and a wee bouquet of Lisianthus, I positioned my teapot and teacup outside to take advantage of the good light under cloudier conditions.
The teacup and teapot are not part of a set and were given to me in two different states and in different decades by two very good friends. But I think they play nicely together.
The lemon curd was fantastic with the blueberry scones and the choice of tea couldn’t have complimented them better. A lovely tea on the stream.