Serving scones in a special way......

Isn't this the loveliest cake stand ever? Can you believe it recently came back across the pond in a carry on bag!

Isn't it super to have a very special cousin like my dear cousin Sue who, when she knew I was disappointed that the cute little kitchen shop in her seaside town was closed the day I visited, went back another day and bought me this lovely present to "tuck into a corner" of one of my already bursting bags! The secret to successful packing.......the cake stand unscrews into two sections and the glass plate is separate......thank goodness.

The cake stand in McGregor's window ~ the tiniest shop with the most amazing amount of merchandise piled up to the ceiling.

Here's an easy but good plain English tea scone recipe. Remember, always eat scones on the day they are baked, nothing worse than a stale, dried up scone.

Edited: OOPS - sorry, recipe not here - will post later!!!

Basic English Afternoon Tea Scones

10-12 count

2-1/2 cups unbleached all-purpose flour

1 Tbsp. baking powder

1/2 tsp. salt

8 Tbsp. (1 stick) cold, unsalted butter, cut into small pieces

1 Tbsp. sugar

2/3 cup milk

Heat oven to 425F. Put flour, baking powder and salt into a large bowl; mix well.

Add cold butter and cut in with pastry blender or rub in with your fingers until mixture looks like fine crumbs. Add sugar, toss to mix. Add milk and stir with fork until a soft dough results, add a few more drops of milk if too dry. Form dough into a ball, put on lightly floured board and knead 4-6 times - do not over-handle dough. Roll dough out to about 3/4 inch thickness, cut out rounds with a 2-1/2 fluted cutter, reroll and cut scraps. Brush tops with egg wash for golden tops. Bake 12 minutes. Move to a linen towel on a wire rack, cover loosely with the cloth and cool completely. Serve with butter and preserves.