Tuesday, April 20, 2010

Five Dollar Staycation


66° at 6 o'clock. The 1/2 inch of rain expected to dance on the rooftops tonight is tapping. 8 mph breezes are tinkling garden chimes. Whipping 32 mph gusts are whirring sounds of lushness from the hillside's palette.

Outside it feels like Britain. Sounds like Britain. It is a good day to taste like we're in Britain.

We did it for only $5.00 You can, too.

Of all the things I cherish from a handful of trips to the UK- scones are not normally at the top of the list. Too often, they are dry and dull. But a free sample at Williams-Sonoma of a mix they carry, took me across the Atlantic. Changed my mind. Not just about scones. About recommending a mix.

I almost forgot to kiss my husband as I ran in one door to set the oven to F425 ° and out the other to round-up a lemon. Less than a half hour later- the scent of lemon zest in the dough surrounding plump blueberries from the freezer filled our home. The juice of half a fruit was whirred with powdered sugar to drizzle over the treat; a sweet citrusy glaze.

My honey is also a 'scone skeptic'. Even memories from multitudes of trips to Britain didn't tempt him.

But the smell from the oven. The site of a scone split in half. He bit into what his wife was so excited to discover. He tasted bright freshness held aloft in the lightest texture. The batch was gone before the neighbors could be summoned to try a bite.

Garvey's 'Best of Britain' Traditional Scone Mix is available on Amazon.com and at many Williams-Sonoma Stores. Don't let the different packaging between stores dissuade you. Inside is the same great taste vacation: organic, to boot.

For the story behind how this marvelous product came to be, hop over to http://www.garveysent.com/

7 comments:

Anonymous said...

Oh Lydia as I sit her listening to the strong breeze blowing my wind chimes and the rain soothing my soul, I'm thinking that your description of the English Scones is making me want to cook up a batch of Welsh Cakes. They are different from scones in that they are cooked in a skillet on top of the stove. The dough is not as sweet as a scone (they have sugar in them), although we sprinkle sugar on top of them while they're still hot.

They've been in Wales for a couple hundred years, but became a staple of Welsh minors lunch pails in the early and mid 1800's right on through the 1960's. Think there is only one very large coal mine left in Wales now.

Anyway,as you've inspired me, I think I'll bake a batch next Sat night to take to Welsh Choir practice next Sunday.


Judy, the California Cutie!

Anonymous said...

Lydia,

As I also sit here listening to the pitter pat of rain drops on my patio and listening to the music of my many wind chimes out there, I could almost smell your scones as I read all about them!
I have never been a big fan of scones for the same reasons you mentioned. However, YOU were with me when all that changed! We were at the Tea Room at The Huntington Library! Never have I tasted anything that surprised me so much as those scrumptious little scones! As I recall I didn't even put the fancy jam on them. Didn't they have a citrus flavored butter seved with them?
I would love to try this brand of mix that you have told us about. Next time I brave Brea Mall I will go into Williams-Senoma and buy some!

Thanks for sharing!
Hugs, Trisha
p.s. You do know that you are torturing little old me, right?? John and I are on Nutra System and I just went to the gym today. Well, so did you too for a mini.
Please remind me again when this diet is over.:):)

Lydia said...

Judy- The Welsh cakes sound wonderful!
Trisha- That was a GOOD day at the Huntington. They probably served citrus flavored butters.
With all your sons, you could make them when you have part of the trive over. They'll disappear before you get in too much trouble.

Anonymous said...

Lydia, Thanks for tempting everyone with your description of your latest discovery in taste. The reference to your %5 Staycation gave us a feel for your travels to Great Britain and the pleasure it can give. Your imported English roses traveled a great distance to thrive in your garden and provide a "touch" of theIsles. I can't wait to bake some from the Garvey's mix.
I visited the link you provided and now know why the name sounded familiar. Seems like good things to eat and drink come from the Seattle area. I do believe my Sister and I had some Garvey based scones when we were out wine tasting on Whidbey Island a year or so ago. It was the first time we'd evr tasted scones that were light in texture. Yum!
Thanks for sharing your garden and your kitchen. Edda

Self Sagacity said...

Sounds so yummy with a hot cup of homemade cappuccino. I am a dry cappuccino lover and thinking if paired with the sconce you'd mentioned- out of this world! So it is easy to make sconce? If so, I will see if I can take my baking skills to a new level. ;-)

Lydia said...

Dear Self Sagacity- Welcome. On a difficulty scale of 1-10, with 1 being my puppies could follow instructions and 10 being call in the professionals and pray- this mix is a 2.

I am thinking maybe to pair with cappacino- change the additives to maybe dried cranberries, a pinch of little orange peel, pecan bits- if the mood is for sweeter- an orange glaze....

DoanLegacy said...

Looks delicious, and there is nothing wrong with stay-cation!