A Halloween Ghost Story,{ Part 2 of 3 }, and Tea Scones

Tina Sparkalina and Me on Halloween

As we ate pungent Puttanesca Pasta,
Nigel and I planned the week ahead.

With both of us working
on the Triplex Reorganization Project,
it would be complete in a week,
instead of two. 

This would give us time together
before his Employer returned
with wife and children.  

We went back to the triplex that evening
to settle in til the job was finished.

For the sake of convenience,
we agreed to share the Master Suite
on the top floor
that had an adjoining bath. 
The other rooms had already been
cleaned and made up.


Did I mention that Nigel is a lifelong friend; like a brother to me ?

So, dear reader, don't get any wrong  "ideas"  here.

There  NEVER  has been,

and  NEVER  will  be

any hanky panky between us.


And, so it was that Nigel claimed the left side of the King bed by the window
and I, the right, near the bath and  door.

Several paper sacks of metal hangers still leaned against the foot of the bed.
I placed my suitcase on a bench against the opposite wall  and removed my toiletries.

Nigel used the bath first and reappeared with
blue and white striped Brooks Brothers pajamas

properly buttoned

to the

neck. 

He hobbled into bed, obviously exhausted,
and immediately curled himself into a ball.

He needed to fall asleep undisturbed,
but
I was wired,
excited about my trip
and filled with thoughts of things I wanted to see and do.

I grabbed my book and went down a level to the kitchen.

A cup of tea and a scone,

{ Nigel had baked the day before },

helped

me

unwind.

The scones turned out to be

OUT  OF  THIS  WORLD !

{ Best I ever ett ! }

!!!  THANKS  NIGEL  !!!

for sharing something so out of this world,
with the world !

---

Out of this World Tea Scones
 
WHAT  YOU'LL  NEED:

2     Cups all purpose flour
2     Tablespoons Sugar
1     Tablespoon Baking Powder
1/2  Teaspoon Salt
1/3  Cup dried currants - or - raisins -
        or - chopped dates - or -
        dried cranberries,{ OPTIONAL }
6      Tablespoons UNSALTED BUTTER
        at room temperature,{ A MUST ! }
1      Beaten Egg
1/2   Cup Whole Milk
1      Slightly Beaten Egg for
        brushing on top prior to baking

                                
                                WHAT  TO  DO  WITH  WHAT  YOU'LL  NEED:

                                 1.    Preheat oven to 425.
 
                                 2.    Thoroughly stir flour, sugar, baking powder and salt together in a bowl.  
 
                                 3.    Stir in dried fruit of your choice, if desired.
 
                                 4.    Cut in butter until the mix resembles coarse crumbs.
 
                                 5.    Add One beaten egg and milk stirring just until dough clings together.
 
                                 6.    Knead gently,{ 12 to 15 strokes }, on lightly floured surface.
 
                                 7.    Gather into ball, flatten and roll out to 1/2 inch thickness.
 
                                 8.     Use a glass or a round pastry cutter and cut into 12 to 16 scones.
 
                                 9.    Place on ungreased baking sheet, leaving a bit of space between them

                               10.    Brush scones with slightly beaten egg.

                               11.    Bake at 425 for 12 to 15 minutes until golden brown.

                                                                       Enjoy warm or at room temp,
                                                                                    as they are...
                                                    or accompany with whipped cream and strawberries,
                                                        jams or anything else that pleases your palate !

                                                           I hope to read your comments about them !
                                                                        Aint they the bestest ever ?

                                                             

                                                                            TO  BE  CONTINUED...

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