On the advice of a writing friend I recently subscribed to a Canadian literary mag called The New Quarterly, and I'm glad I did!The current issue is a treasure box of poetry ( I know! me reading poetry!) stories ( damn good ones) and even articles about the mysteries of story structure. Very enjoyable. If you can't find this mag in your neck of the woods just let me know and I'll send you mine when I'm done with it :)
And that's not all! I'll even include a recipe, this time for eggless scones to have with your cup of tea while reading-
Dreamy Cream Scones
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1 1/4 cups heavy cream
1 tsp. vanilla extract
Preheat the oven to 425 degrees F. Use an ungreased baking sheet.
Combine the flour, baking powder, salt, and sugar in a bowl, stirring with a fork to mix well. Still using a fork, stir in the cream and vanilla and mix until the dough holds together in a rough mass (the dough will be quite sticky).If the dough seems very dry, add a bit more cream.
Lightly flour a board and transfer the dough to it. Knead the dough 8 or 9 times. Pat into a rectangle about 7 by 9 inches and cut into about ten scones. Brush tops with a bit of cream and sprinkle with a little sugar.
Bake for about 12-15 minutes, or until golden brown. These are excellent with jam or as shortcakes with fruit and whipped cream.
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