March 4, 2006
We spent last week in St. John, U.S. Virgin Islands. It was gorgeous and sunny, but this is the cooking channel, not the travel channel.
I didn't want to miss a week of baking, but our cooking facilities were limited. I decided I could make a quick bread if I brought all the ingredients, so I brought everything, including candied ginger, for these scones. It was still kind of a trick to bake them because the oven in our cottage was tiny, and there were no baking sheets or mixing bowls. But they still turned out OK. In fact, it is pretty close to paradise to sit on a porch with a view of the Caribbean eating freshly baked scones. Our friendly pearly-eyed thrasher ate the scone crumbs, and then came back every other morning looking for more handouts.
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