This week my sister and I watched a romantic comedy about time travel, starring Domnhall Gleeson, Rachel McAdam and Bill Nighy. Since the subject has fascinated me since I read my first time travel book, naturally I planned to go see it when it came to our local theater. Unfortunately, it came and went before I got the chance. Happens to me all the time. I used to think it was because the movie wasn’t worth the money, but sometimes I’m pleasantly surprised. This was one of them.
Tim is a sincere, but socially awkward young man of 21 from Cornwall. His life is changed forever when his father reveals to him the men in their family have always been able to travel into their past and change things that go awry. His decision to make his world a better place by getting a girlfriend turns out not to be as it first seems. In the end, he realizes the best thing is to live each day as though it were your last.
Even though the movie was a romantic comedy, the underlying story was poignant. I especially loved Tim’s relationship with his dad, and the place he chooses to go when he takes his final trip to the past. If you want to see an entertaining movie that makes you think, this is a good one.
When I think of a traditional English tea, nothing says it better than scones. I haven’t tried the recipe yet, but it looks yummy, doesn’t it?
Cream Scone Recipe:
2 cups (260 grams) all-purpose flour
1/4 cup (50 grams) granulated white sugar
2 teaspoons (10 grams) baking powder
1/4 teaspoon salt
1/3 cup (75 grams) cold unsalted butter, cut into pieces
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup (120 ml) milk, half-and-half, or heavy cream
Cream or Milk
Cream Scones: Preheat oven to 375 degrees F (190 degrees C) and place the rack in the middle of the oven. Line a baking sheet with parchment paper.
In a large bowl, whisk or sift together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender, two knives, or with your fingertips. (The mixture should look like coarse crumbs.) In a small measuring cup whisk together the milk or cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir just until combined. Do not over mix.
Transfer to a lightly floured surface and knead the dough gently four or five times and then pat into a 7 inch (18 cm) round. Then, using a lightly floured 2 1/2 inch (6.5 cm) round cookie cutter, cut the dough into rounds. Place the rounds on the prepared cookie sheet, spacing a few inches apart. Brush the tops of the scones with a little cream. (This helps to brown the tops of the scones during baking.)
Bake for about 15 – 18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and transfer to a wire rack to cool. Serve with Devon cream or softly whipped cream and your favorite jam. These scones are best the day they are made but can be covered and stored for a few days. They also freeze very well.
Makes about 10 – 2 1/2 inch (6.5 cm) round scones.