words of an adventuring girl: O Brave New World

Readers will be pleased to know that I recently paid my third visit to Stratford-upon-Avon along with my parents this past weekend. We stayed at a lovely bed and breakfast called the Adelphi Guest House just a few blocks from the town centre at Stratford, and Sue and Simon cooked us all breakfast and tea in the morning. You may be shocked to hear that I have become a huge fan of tea here in England, as if I wasn't already. The main difference is that in Canada where I would have had tea by the cup, here in England they like to serve it by the pot! As a result I have come to really enjoy a solid session of English Breakfast with my own cute little miniature pot of tea with milk and sugar.

Don't even get me started on the scones. My father says that someone must have lost their mind on the way to Canada from England because what we have there are not really scones. And it's true for the most part, although I never really paid scones much attention until recently. The secret is the clotted cream. I know it sounds gross but trust me when I say that it tastes like angels are dancing on your scone.

For those unfamiliar with the tea/scone technique I have developed a particularly good one that I will be attempting to bring home to Canada, once I have researched the scone possibilities that exist there. It is best if your scone is still warm from baking, or at least reheated. The density of the scone is important (satisfyingly thick but not heavy) as is the content: raisins are nice, as is a delicious buttery flavoring. To truly go all out, your helpings of cream and jam should be generous, verging on excessive. Slice your scone in half. You should see two cakes of porous perfection staring up at you. First, gently drape a layer of clotted cream over your still-steaming pastry so that it melts just a little, but not enough to lose its texture. Next, apply the jam (strawberry for best results) atop the layer of cream. You will be faced with a glossy red and white masterpiece of baking excellence. Now that you have assembled your decadent treat, take that first tantalizing bite. It's always the best one. Intersperse with sips of your darkly luxurious black tea sweetened with sugar and milk.

Please be forewarned: eating tea, scones and jam in this manner is a game-changer. Your life may be dramatically altered and I will not be held responsible for any future love affairs with tea and scones....