While tea is de rigeur with scones, it turns out that café au lait is equally good.
The scones want to split in half; the crumb is very tender. The hint of nutmeg and addition of currants differentiates scones from baking powder biscuits.
We served the scones with butter, a reasonable facsimile of clotted cream made with goat's cheese and yoghurt, and black currant jam. Next time, we'll make sure the "cream" is thicker. The scones were delicious!
As you can see, the faux cream (yogoat???) even looks like clotted cream.
