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Thursday, December 18, 2014

Fa-la-la-Land, Part 2

When my pal Graham Harrop read that I wasn’t going to mail out any more paper holiday cards (http://nicoleparton.blogspot.ca/2014/12/fa-la-la-land.html), he drew one just for me. Graham is an artist of considerable note: His work graces editorial cartoons, books, and a number of Internet sites. Should you find this card too small to read (it is, after all, a card and not a poster), simply click on the image to enlarge it.



Not everyone has Graham’s knack for drawing, but I firmly believe everyone has a talent. I, myself, am particularly skilled at tap dancing. Unfortunately, when a gossip-loving friend misheard me, she spread the word that I was a talented lap dancer, which landed me many unsought-after invitations to stag parties. I can say (with some modesty) that I’m not a bad pole dancer, either. During the holiday season, I favor the north pole in the living room, rather than the south pole in the bedroom. My husband can hardly wait for summer in the northern hemisphere, when things switch over.

Whatever your talent, use and share it, just as the little drummer boy did. I’m glad my friend Graham shared his talent with me - and thus, with all of you - xox   Nicole

Friday, December 12, 2014

Fa-la-la-Land

Dear Friends: 

This is the Christmas card you never got. Then again, you may have got it, or may yet get it … I can’t be sure. Some of you will receive at least two of the same card. Others will get nothing - not even a lump of coal. I’ve been makin’ a list, checkin’ it twice, but don’t give a rat’s ass who’s naughty and nice. What I really want to do is curl into a fetal position and thuck my thumb.

This year, I told Ron, we’re going to play it smart! This year, there’s no way we’re spending hundreds of dollars on cards and stamps, or devoting precious hours to signing and addressing cards (a job that seems simple, but isn’t, when your computer doesn’t understand the words “mailing label”). 

This year, we’re not slaving over our usual uplifting holiday message: “Ron’s receding gums are bleeding less and orthotics have helped my plantar fascism plantar fascititis foot problem.”

To be honest, despite the guilt trip our costly holiday words laid on their recipients, mailing some 250 cards (25 of them to friends; the rest, to bill collectors) has never been the social entré we hoped it would be:

• “Oh, Charlie! Another beautiful card from that Parton woman and that hopeless Ron Fisher! You know, we really should send them a card. (S-i-g-h!) Yes, Charlie, you’re probably right. I remember the year Nicole tripped into the china cabinet, smashing all that crystal and china. And the year Ron wouldn’t stop talking about his receding gums at our Christmas cocktail party. If we run into them, we can always say we lost their address.” Or, at another household …

• “Who are those idiots who send us a card every year? Haven’t they figured out we’re the wrong Wilsons?” Or, at yet another home … 

• “Harold Shmuckley’s still getting cards from the Parton-Fishers! Don’t those morons know he’s in the Witness Protection Program? Even his own mother has no idea where he is. Which is a good thing, considering it was his testimony that sent her up the river.” 

Well, no more paper cards from us! But what we planned to send in their stead hasn’t exactly worked out. This year, we were going to email you that: “In keeping with the spirit of a green Christmas, we’ve gone digital! We hope you enjoy our electronic holiday card!”

I hunted-and-pecked 250 names and email addresses into a swishy electronic card program. The card I chose had gen-u-wine animated falling snow and seasonal music to accompany the fine phrases I stole from my friend Saleena, who sent us the best holiday card ever

I told Ron: “Once I program these cards, I’ll be one click away from finishing with these suckers!” I meant the cards - not you, dear friends. 

Then I remembered that some of you celebrate Hanukkah. Somehow, it wasn’t as easy as I thought it would be to switch those cards from those that played O Tannenbaum to cards featuring the Dreidel-Dreidel-Dreidel song. I had to start from scratch, reposting Saleena’s best-ever message for our Jewish friends.

Then I also remembered that some of you are atheists and agnostics, so I found some electronic cards with digitized Santas hula-hooping “Ho-ho-ho!”

Then I noticed I’d made some spelling and other mistakes, like forgetting that He Who Shall Not Be Named ran away with She Who Shall Not Be Named while each was married to someone else. But that was last February and this is December and the scarlet letter and the gossip have finally faded, so it’s probably socially acceptable to send them a card. Besides, all they want for Christmas is a divorce from their former partners, nudge-nudge, wink-wink. 

Which brought up another card conundrum. Spouses and partners ought to get joint cards rather than individual ones, I thought. I retyped my list. But then I also thought: “What if their partner doesn’t show them our card?” So I changed things back. 

Then I also noticed that while some of my changes had gone through, many people were getting two electronic cards - one single, one spousal. Our Jewish friends were getting a card that played O Tannenbaum, and our Christian friends were about to be treated to the Dreidel-Dreidel-Dreidel song. Two of our friends are having December birthdays. With horror, I realized that their cards read “Happy Hanukkah!” Non-believers were getting a bit of everything - drifting snow (I-used-to-be-snow-white-but-I-drifted-ha-ha), spinning dreidels, and hula-hooping Santas playing the slots in Vegas. 

Worse yet, this is our fish Frankie’s first Christmas, so I sent Ron an electronic card featuring half-a-dozen little fish in Santa hats. Signing the card “I wuv woo - Fwankie,” I didn’t realize I’d clicked on the wrong “Ron.” In milliseconds, the card zipped off to an old boyfriend. Naming me as the cards actual sender, the card company’s tracking program showed the other Ron opening the card immediately. The note he sent seconds later said he was between liaisons and happy to hear I still had “feelings” for him.  

With every correction I made, the card company’s computer program tossed every name on my list into the air, rearranging it with no alphabetization and no relationship to the pattern of names I’d seen only moments ago. Trying to fix this mess took me three days. Three! Long! Days! I’ve given birth faster than that.

Our electronic cards are programmed to go out Dec. 20th. Yes, I know the Hanukkah date is wrong, but trying to fix it defeated me. If you don’t get our card, Saleena’s perfect message reads: Wishing you a beautiful holiday season filled with love, joy, peace, health, and happiness! May you have an amazing 2015! Which about sums it up. 

Ho-ho-ho and Xs and Os from Nicole and Ron

Nicole will return to blogging recipes once she finishes work on two books. Fortunately for you, shes a slow writer.

Sunday, October 26, 2014

Zucchini Loaf. Or Loaves. Be Warned.

Having been otherwise occupied, I haven’t cooked or baked for four months. So it’s fair to say I’m a little rusty. Hmmm … Maybe a whole lot rusty. But this is how one learns new skills, Dollinks! What I learned was to let my Significant Other get out in that kitchen and rattle those pots and pans. I’d even settle for an Insignificant Other, as long as it was the pots and pans being rattled, rather than I. 


http://www.youtube.com/watch?v=8B7xr_EjbzE

So this is the mmm-mmm-good Zucchini Loaf I made early this morning, on a rare foray into the kitchen. Doesn’t this loaf look scrumptious? Perhaps not. But believe me, that’s how it tasted! This is the best loaf I’ve ever made! The worst, you don’t want to see.

Our recipe began peacefully enough, as morning crept into the Parton kitchen and I crept in there, too - never suspecting the horror that lay in wait.




Zucchini Loaf. Or Loaves. Be Warned. 

3 c. all-purpose flour minus 2 tbsp.
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tbsp. cinnamon
3 eggs
1 c. canola oil
2-1/4 c. granulated sugar
2-to-3 tsp. vanilla extract
1 medium zucchini, peeled, grated, and loosely packed to equal 2 c. 
1 c. coarsely chopped walnuts, toasted (see Note)

Preheat oven to 325 deg. F. Line bottom of greased 9 x 5-in. loaf pan with parchment paper (See Scary Foreboding Noteand set aside.

Combine flour, salt, baking powder, baking soda, and cinnamon in medium bowl. In large bowl, beat eggs, oil, sugar, and vanilla at high speed, using electric mixer. Gradually add dry ingredients to creamed mixture, beating well at low speed. Combine remaining 2 tbsp. flour with grated zucchini. Hand-stir zucchini-flour mixture into batter. Add nuts, combining well. Pour batter into prepared loaf pan.


It all started with one medium zucchini. 

Combine flour, baking powder, baking soda, yada-yada-yada.

Grate zucchini. After which everything went sideways.

My baked loaf sagged in the center.

It spilled over the sides of the pan.

It was misshapen.

It was moist in the middle. Too moist, if you ask,
which you actually didn
’t, but who cares? It was.

Bake 1-1/4 hr., or until skewer inserted at center of loaf comes out clean. Loaf will resemble Hunchback of Notre Dame. Carry on and keep calm. Swig scotch, if you must. Resist urge to commit hari-kari with bread knife. Cool loaf pan on wire rack for 20 min. Turn loaf from pan to cool completely. Yields one. Consider yourself warned.

Note: See Index for How to Toast Nuts and Seeds. Toasting the nuts in this recipe makes a huge difference to its taste. When taste is all this loaf has going for it, you’ll want to be sure to toast your nuts. That advice applies to women, too.

Scary Foreboding Note: The original recipe called for two 8 x 4-in. loaf pans. If you have loaf pans in this size, divide batter between them, baking 40-to-60 min. and everyone will live happily ever after. If you have only a standard 9 x 5-in. loaf pan, fill it 2/3 full (not almost to the top, as I did), using remaining batter to make muffins. Otherwise, use all the batter to make Zucchini Muffins, baking 20 min. This should yield about 2-1/2 doz. muffins.

As I wrote in my last blog, our paths may cross again “somewhere, somehow, sometime.” If you love good cooking, pray really, really hard that they won’t. 

Wednesday, June 18, 2014

Somewhere, Somehow, Sometime ...

The outstanding dish below this post - Ron’s Five-Spice Chinese Braised Duck - is the last of my favorite recipes. All things come to an end, and this is my final post. Just as I’m delighted to have been part of your life for more than three years, I’m also delighted to leave you with the recipe below. In my books, its gourmet - and very easy to make! 

Special thanks go to my husband, Ron Fisher, not only for his photographic contributions to this blog, but also for his excellent cooking. If its possible to do such a thing, I’d also like to thank my (non-existent) Anonymous Taste-Testing Panel, my sweet but dumb fish, Frankie, and his over-sexed (and also non-existent) friend, Sadie, all of which added a little fun to this recipe blog. I also owe a debt of thanks to my daughter, Erin Parton, who prompted me to share my favorite recipes.


Make every occasion festive!
Shortly after this blog began, I invited my pal Shelley to my place for lunch. Shelley and I have known one another nearly 40 years. I was very busy when I asked Shelley over, and didn’t have time to cook. So I set a beautiful table, served pre-packaged foods and only pre-packaged foods, and kept quiet about my little deception.

Shelley didn’t suspect a thing. She especially loved “my chocolate mousse. Using tiny gold spoons, we spooned it from white demitasse cups on saucers trimmed with gold. Everything tasted about as good as pre-packaged foods can taste, but the presentation made it more than it was. 

When Shelley said: “This must have taken you forever! I replied: “It was easy!” Which, of course, it was. 

The point of this story is that while you might dream over recipes, you may not have the time or the energy to prepare them. My advice to you: If you can’t make it, fake it! No one’s going to know - as long as you don’t tell. And everyone’s going to think you’re an incredible cook. 

I once knew a woman who put a pip into the lemon meringue pies she prepared from a mix so its finder would think she’d “missed it” in making her pies “from scratch. That home cook had the right idea. Don’t sweat the small stuff - or the big stuff, either.

Thank you for reading this blog, Dollinks! May we meet again - somewhere, somehow, sometime.  xox  Nicole

Ron’s Five-Spice Chinese Braised Duck

I’ve saved the best for last! The photos say it all ... You’ll most certainly want to make this recipe as soon as you finish reading it! Ron slightly modified this dish from one titled Oil-Braised Duck (The Encyclopedia of Asian Cooking, Octopus Books Limited, London, 1980). Although time-consuming, this delicious duck and its wonderful sauce are surprisingly easy to prepare.  

Ron’s Five-Spice Chinese Braised Duck:

One 4-to-4-1/2 lb. (1.75-to-2 kg) duckling, cleaned and plucked
1/4 c. orange juice
2 tbsp. granulated sugar
1/4 c. soy sauce
4 tsp. salt
1/4 c. dry sherry
1 tbsp. white vinegar
1/2 tsp. five-spice powder
1 slice fresh ginger root, peeled, about 3 x 1/2 in.
2-1/2 c. chicken stock
A few tbsp. cornstarch, as required, to thicken cooking liquid
Approximately 5 c. peanut oil for deep-fat frying
1 large orange, unpeeled, halved and sliced, as garnish
Parsley bunches, as garnish (optional)

Read recipe carefully and have all ingredients assembled before you begin. In a large pot over high heat, plunge duckling into enough boiling water to cover. Boil 4 min. Drain. 


After boiling away fat, transfer duckling to clean pot.

Transfer duckling to clean pot, adding all remaining ingredients except cornstarch, oil, and garnishes. Bring just to a boil before lowering heat. 

Cover and simmer 45 min., turning duckling at least twice during cooking. Remove duckling from pot, draining and drying very thoroughly. Cooking liquid is the basis of the sauce for the duckling: Treat it with loving care. Over low heat, simmer liquid, uncovered, to reduce and thicken it. 


Simmer cooking liquid to reduce and thicken it.

Over medium-high stove setting, heat oil in wok to a depth of about 4 in. (see Note). Carefully and securely lower duckling into oil (Ron uses a meat fork to do this). 


Carefully and securely lower duckling into oil.

Oil will bubble around lower half of duckling and inside cavity. 


Oil will bubble inside and outside duckling.

Also carefully and securely, turn duckling over to brown on all sides. This will take about 5 min.


Turn duckling.

Turn again, until browned all over.

When duckling is crisp and golden, remove from hot oil. 


Remove from hot oil, draining well.

Transfer wok or deep-fat fryer to a safe, stable spot away from pets and children’s reach. Let oil cool for later safe disposal or straining and recycling. 

Return duckling to simmering sauce, turning several times to coat. 


Sauce will start to reduce and thicken. If sauce needs further
thickening, add a little cornstarch as per method below.

If sauce appears too thin, decant about 1/4 c. to small bowl, cooling before stirring in cornstarch, as needed. Return cooled liquid to simmering sauce, blending in well until sauce thickens as desired.

Remove coated duckling from sauce. Transfer to chopping block, sectioning into small pieces with cleaver or heavy knife


Ron sections duckling into small pieces.

Heap chopped duckling onto serving platter.

Onto the platter goes the duckling!

Pour hot sauce over duckling. 

Onto the duckling goes the sauce!

Garnish with orange slices and parsley. Serve at once. 


Garnished duckling.

This dish is extremely rich. Ron recommends you keep your servings small. Serves 8-to-10 as main course.   

Note: Home-use deep-fat fryers are safer than oil-filled woks, but produce less satisfactory results. The maximum temperature of the oil in a deep-fat fryer is often lower than the temperature of the oil in a wok on the stoves highest setting. The duckling may also not fit into a home-use deep-fat fryer. Use extreme caution when deep-fat frying. Allow enough room for the oil’s displacement as you lower the duckling into the wok or deep-fat fryer. 

Tuesday, June 17, 2014

Curried Cod with Potato Stacks

The first time I made this outstanding recipe, everything slid onto the floor as I transferred the stacks of vegetables and fish from the skillet to the serving dishes. A lesson learned: If you want the great presentation this recipe deserves, buy a set of baking rings to hold everything together. 

I last used these rings for another excellent dish - my Sept. 1, 2011 post for Crab and Fennel Potato Towers, searchable in the date index. My baking rings are 3-½ in. wide and 1 in. high. They turn a good recipe like this into a great one! 

Because a relatively large proportion of this recipe uses vegetables, this is an economical dish to make. The chunk of cod I bought for slightly more than $2 serves four or five adult diners - a genuine bargain! With taste, economy, and speed of preparation in mind, this recipe is a keeper! Served with a first-course salad, its also a complete and fully satisfying meal.  

Curried Cod with Potato Stacks: 

1/4 c. butter or margarine, melted
1 tsp. curry powder
1 tbsp. fresh lemon juice
One 11 oz. (312 g) cod, basa, snapper, barramundi or similar white fish, cut into 4 or 5 fillets
1 large red-skinned potato, skin left on and sliced thin
1 medium onion, sliced thin
1 carrot, scraped but not peeled, angle-sliced
2 tbsp. red bell pepper (capsicum”), diced
2 tbsp. yellow bell pepper (capsicum”), diced 
Dash salt and freshly ground pepper
1-1/2 c. chicken, fish, or vegetable stock
2 tbsp. frozen peas, thawed 

Combine butter, curry powder, and lemon juice in shallow plate or dish. Add fish, turning to coat both sides. Set aside in refrigerator. 


Turn to coat second side and refrigerate.

Place four or five baking rings in large skillet (see Note). Into each, stack potatoes, onions, carrots, bell peppers, and seasoning. Add stock. Over medium-high heat, bring just to the boil. Cover skillet, reducing heat to medium-low. Simmer 10 min., until potatoes are tender-firm but not cooked through. 


Stack vegetables in rings; add stock to skillet.


Simmer 10 min., until potato slices are tender-firm.

Top each stack with chunk of lightly curried fish, adding buttery marinade to stock. Re-cover skillet: Simmer a further 5 min., allowing fish to steam. 


Top potato stacks with fish; add marinade to stock in skillet.

Sprinkle peas inside baking rings, over and around fish. Re-cover skillet, heating peas through 1-to-2 min. Slip a wide spatula under baking rings, transferring potato-fish stacks to serving plates or bowls.  Remove baking rings.


Sprinkle with peas, re-covering skillet until peas heat through. 

Decant simmering stock from skillet to small jug. Pour hot stock over and around each potato-fish stack immediately before serving. 

Note: The inside diameter of your skillet determines how much stock to use. I used a large skillet with an inside diameter of 9-1/2 in. My skillet has sloping sides, so its outside diameter is about 2 in. greater. 


Pour lightly curried stock over and around fish. 

Monday, June 16, 2014

Dinner Party Series: An Elegant High Tea

While this isn’t a Dinner Partyper se, it falls under the indexed series of the same name that refers to home entertaining.

When I recently gave an English tea party for a dozen female friends, we began the afternoon with dry sherry, moved on to Cream Scones (recipe in the post below), enjoyed a selection of dainty sandwiches, and finished with freshly made pastries from the bakery across the street from my home.

Alas! Tea sandwiches become soggy if they’re made too soon, so I prepared them shortly before our guests arrived, and didnt have time to take even one photo before and during the party. Im sorry about that, so youll have to imagine the table, set in white and cream, with silver candlesticks. It was lovely - but more importantly, it was fun! 


Should you ever give a high tea (or another high tea, if you’ve already had one or more), I have some suggestions, below. As regular readers will know from the irreverent nature of this blog, fun is important to me. Whether in cooking or in life, spontaneous laughter makes us happy and keeps us feeling young. 


I once gave a Dinosaur Tea (as in T-Rex). My reasoning for this was that Only dinosaurs serve high tea! The invitations and other little touches (including tiny plastic dinosaurs that served as place cards) used a dinosaur theme. However, Ive also attended the stiff-upper-lip type of tea. Each was equally enjoyable.


I once had high tea at Claridge’s in London, only to learn that the Queen Mother had left five minutes before my arrival. Perhaps she couldn’t wait ...? 


High tea served at home has its limitations. With many last-minute things to do before the tea I hosted a few days ago, serving warm Cream Scones was too much for me, though no one seemed to mind that the scones were at room temperature. The recipe for those same scones appears in the post that follows. Theyre so good that you don’t need an excuse to make them! 
If you do give a fancy afternoon tea for a group, these at-home tips work for me:

• Write the name of each guest on a paper doily on the saucer immediately under his or her teacup. No more mix-ups and lost tea cups!

• Brew a large urn of black tea, making sure you remove the tea bags once the tea reaches its desired strength. Refilling a teapot from an urn is much faster than trying to brew tea pot-by-pot. Ensure you also have a kettle of boiling water ready to be decanted into a fancy teapot, so guests can brew their choice of herbal teas, as well. Although most guests want tea at a tea party, some prefer coffee. Prepare a small amount in your coffee maker. 


In summary, youll need one attractive coffee pot and two attractive teapots (one containing black tea; the other containing boiling water). I also offer the option of decaf coffee. Because decaf tends to be the last choice guests usually seek at a tea party, I don’t brew a pot of it, instead making it by the cup and by request in a single-serve coffee maker. 


• Use your computer to make several labels to help your guests find what they need. Have your local stationery store laminate and punch a hole in each label, so you can keep them from party-to-party, tied to your teapots and coffee pot with dainty little ribbons. Mine read Boiling Water, “Caffeinated Tea, “Caffeinated Coffee/Decaf Available on Request. These labels also work splendidly for buffets. 


• Leave a small dish for guests to drop their herbal tea bags. If you wet and leave a squeezed tea bag in the dish before the party begins, they’ll know what the dish is for. 


• Allow a total of 3 slices of bread per-person, with the slices cut into rounds, triangles, squares, or rolled and later filled. Using both brown and white bread is more interesting than using white bread alone. Be sure to buy long loaves of square-sided sandwich bread, rather than regular bread. Mandatory: Cut the crusts from your bread! Mine are in the freezer as we speak, ready to be turned into next Thanksgiving’s turkey stuffing. 

At my tea, I had separate plates of sandwiches and pastries labelled Gluten-Free. All of this will become second nature as you start to entertain more frequently. 


• What kind of tea sandwiches to serve? Tradition suggests that ladies should not be exposed to harsh flavors. Thus, no pickles, olives, smoked or spiced meats. No chutneys, mustard, horseradish, or whole nuts. Prepare your sandwich fillings one day ahead, covering and refrigerating them. So heres what I made: 


Egg Salad: I added the slightest bit of mustard to the mayonnaise I used to blend the hard-cooked, grated eggs. I also added a touch of fresh parsley, salt, and pepper.

Chopped Ham: I added the slightest bit of sweet relish to the mayo I blended into the ham. 
Chopped Chicken: With mayo as the binder, I added a whisper of flaked, toasted almonds. Dried, sweetened cranberries would have been another good choice.
Cucumber: The recipe for these appears in a separate post, below.
Asparagus: Flatten trimmed slices of bread with a rolling pin, spreading lightly with seasoned mayonnaise. Place pre-cooked, well-dried asparagus spears onto bread, and roll up, securing with a toothpick.
Shrimp: Blend baby shrimp with seasoned mayo for a definite treat. I made just a few because of the high cost of shrimp. 
Cherry Cream Cheese: Blending room-temperature cream cheese with maraschino cherry juice and slivered cherries makes a beautiful bite for tea.

Lay each batch of sandwiches you make onto a parchment-lined baking sheet (easier to stack crosswise than plates). Just before serving, transfer a varied and elegant assortment to sandwich trays or platters. Be sure to cover your pre-made sandwiches with a damp, clean tea towel until you
’re ready to do that. 

• Allow 2-1/2 pastries per-person. If you’re a masochist, a perfectionist, or a professional baker, make these pastries yourself - but I don’t. Pastry-making is an art. I prefer to buy them.


• Although I used fine china for this tea party, I threw everything into the dishwasher and recommend you do the same. How many times a year do you use this stuff? Exactly the point! Life is too short not to go easy on yourself. 

Cream Scones

Varieties of scones abound - several on this blog - but these are an especially lovely complement to afternoon tea. Because I neglected to take photos of the high tea I hosted, I snapped this solitary, leftover scone the day after my party.

Memories are made of this: Cream Scones!



Cream Scones:

1-3/4 c. all-purpose flour
1 tbsp. baking powder
2 tbsp. granulated sugar
1/4 tsp. salt
2 tbsp. cold butter, cut into small chunks
2 large eggs, well beaten
1/4 c. heavy (whipping) cream
1/2 c. raspberry jam, for spooning onto scone
1/2 c. unsweetened whipped cream, for spooning onto scone 

Preheat oven to 375 deg. F. In a large mixing bowl, stir together flour, baking powder, sugar, and salt, combining well. Using a pastry blender or two knives, cut butter into flour mixture until mixture resembles coarse crumbs. Set aside. 


Mix as coarse crumbs
In a separate bowl, whisk eggs into cream, blending thoroughly. Using a fork, gradually add cream mixture to flour mixture, cleaning tines often. Stir in balance of cream using fingers (Do not rinse out cream bowl). 

Turn dough onto lightly floured work surface, kneading just until flour is incorporated and dough forms a smooth, shiny ball. Roll into a circle about 3/4-in. thick. Cut dough into eight rounds using a drinking glass or 2-1/2 in. biscuit cutter. 


Roll out and cut out.
Transfer scones to parchment-lined baking sheet, lightly dabbing tops with additional cream (or with remaining drops of egg and cream in bowl). Bake 12-to-14 min. or just until pale golden. Cool briefly on rack, serving warm. 

To serve, split scones open, spooning raspberry jam and a dollop of whipped cream onto each half. Yields eight 2-1/2-in. scones.

Note: Although I didn’t have time to make his recipe, jamieoliver.com suggests a gluten-free recipe for Cream Scones. See: http://www.jamieoliver.com/news-and-features/features/simple-gluten-free-scones/