A treat at 317

So, Monday Nathaniel had the day off. In the late afternoon he asked me if I wanted to go for a walk. It was windy, a bit chilly and raining here and there but I love walks so of course I said yes!

The plan was - walk around the park, through the rose garden that has no roses blooming yet and then up the giant cobblestone hill to 317 Clarendon Street where Nathaniel's parents live to stop in for a cup of tea.

Florence got in her bear suite, I put on my boots, Nathaniel grabbed our Spring coats and we both grabbed umbrellas then we were out the door. It was a lovely walk - and invigorating! We got to 317 out of breath from walking up the hill, a bit chilled by the wind & the rain and ready for a good cup of tea.

Nathaniel making the fire

How lovely it was inside, Nathaniel was sent to make a fire in the fire place and Lucinda was whipping up a new scone recipe for us to try. Florence and I snuggled by the fire with a magazine until the tea and scones were ready. And what a treat those scones were! Ginger scones...with honey butter. Yum!
So we happily spent our late afternoon - a lovely fire, yummy tea and a good chat with people we love...it was such a nice time we stayed for supper and finally took ourselves home at 9.00pm!

Before we left though, I wrote down the recipe for those scones because I knew I would want to try them again.

Florence watching the fire intently in the arms of her
Grandma 'Cinda

Maybe you would like to try it too?

Ginger Scones

3 cups flour
2/3 cup sugar
1 Tbs baking powder
1/2 tsp baking soda
3/4 tsp salt
1 1/2 tsp ground ginger
1 1/2 sticks butter
1 1/3 cups chopped toasted pecans
1/2 cup chopped crystallized ginger
1 cup butter milk
1 1/2 tsp grated ginger
1 tsp vanilla

Preheat the oven at 425 F
1) Mix the dry ingredients together in the food processor then add the butter cut up into chunks. Pulse together till butter is in small pea sized pieces.
2) Pour into a mixing bowl and add the pecans & crystallized ginger & grated ginger.
3) Mix in the butter milk and the vanilla.
4) Turn dough out onto the counter and knead 8-10 times.
5) Form a disk about an 1inch thick & cut wedges...place these on your cookie sheet.
6) Brush with buttermilk and sprinkle with sugar and crystallized ginger then bake for about 20 minutes.

Then to make the honey butter...(which is not necessary but oh so delicious)

1/2 cup of softened butter
1/2 cup of honey

*you can do this in a mixer if you want to*
Place butter in a bowl and beat in honey gradually with a wooden spoon (or your favorite spoon).
Serve immediately or put into the fridge for later use.