| And now, last but not least of my variations on mousse. |  |
Scones are very tasty, and Sean requested them especially last week. Fortunately, they weren’t hard to adapt. I’ve made two versions 
thus far; the orange zest version, which made a great base for a strawberry-kiwi “shortcake” type dessert (pictured below) and the traditional English Currant scone, which is a great breakfast or treat all on its own when hot (mmmmm, buttery yum!) and delicious with jam when cold.
Okay people. Frosting is HELLA hard to do without powdered sugar. I have tried and tried and tried and this is what I’ve got. It isn’t exactly like “normal” frosting, but it does work well and taste good. I do intend to keep reinventing frosting and see what other types I can come up with, but this works well as a basic cream cheese frosting. It has just a touch of a very pleasant maple flavor.
