"I'm making skawns."

Scones...My thoughts were never far away.

Saturday morning...Sunday morning...Monday morning...Blueberries scones (warmed in the toaster oven) and coffee.

...

We needed eggs and fresh cream from the market.

The young man at the dairy stand always looks a bit puzzled. I didn't want to add to his puzzlement, but I did.

"If I exchange the milk bottle for a cream bottle this week can I exchange the cream bottle for a milk bottle the following week?" I asked.

"Uh..."

"That's okay, I'll just buy the cream outright."

The puzzled young man bounded into the truck to retrieve the cream. I scanned the prices. Cream $4/pint.

The puzzled young man returned and passed me the pint of cream. My free hand passed him $4. "That will be $5.50." He said.

"Oh, I..." Now I looked puzzled.

"You can exchange the milk bottle for the cream. Then it will be $4." He  said.

"If I exchange the milk bottle for a cream bottle this week can I exchange the cream bottle for a milk bottle the following week?" I asked once more.

"Yes, any size bottle is exchangeable." He said.

"Great. Okay." I handed him the milk  bottle and then the $4.

...

"I'm making skawns."

"What kind?"

"Lemon/almond."

...

The cream was thicker. The sugar, coarser. I chopped the almonds and grated the lemon zest.

The oven was set to 400 degrees. The sheet pan was lined with parchment.

I gently beat two large eggs and stirred in the cream.

The dry ingredients were added to the food processor, followed by six tablespoons cold unsalted butter. Pulse.

I added the lemon zest. Pulse.

I transferred everything to a bowl.Mixed in the almonds. Created a well. Poured in the eggs and cream. Mixed until barely just combined. Poured onto a lightly floured surface. Kneaded and squished with delicate fear. Shaped into a square. Sliced into eight wedges. Transferred to the lined sheet pan. Brushed with cream. Topped with coarse raw sugar. Slid into the oven.

Phew.

...

"These are a little bit dryer than the blueberry ones." I said.

"How come?" Roberto asked.

"I think the blueberries added more moisture." I said.

I tore off a crumbly nub to taste.

"Delicious." I said.

...

Lemon Almond Scones: A recipe

...

1) Preheat oven to 400 degrees and line a sheet pan with parchment paper.

2) Lightly beat two large eggs and stir in 1/3 cup heavy cream and set aside.

2) Zest one lemon and set aside.

4) Coarsely chop 1/2 cup almonds and set aside.

5) In a food processor combine 2 cups all-purpose flour, 4 tablespoons sugar, 1 tablespoon baking powder, 3/4 teaspoon salt and pulse. Add lemon zest and pulse.

6) Transfer to a bowl and stir in almonds.

7) Create a well in center of bowl and add in eggs and cream. Stir until just combined.

8) Transfer onto a lightly floured surface. Dust top lightly with flour. Squish and knead three to four turns and shape into six inch square. Slice into four squares. Slice those squares diagonally. You should have eight wedges.

9) Transfer to parchment lined cookie sheet. Brush with heavy cream and sprinkle generously with coarse sugar.

10) Bake at 400 degrees for 20 minutes.