An orange, orange scones and a goldfish

Marilyn at Simmer Till Done had a mouth-watering post on Orange Chocolate Chip Scones that sent me straight to the kitchen. But I'm a purist. I like my chocolate in bars or occasionally in the form of pralines with creme fraiche, but never in the form of chips. What to do? Substitute the choc chips for ginger of course. Except when I got to the store cupboard I was out of crystallized ginger. But I did have orange flavored cranberries, hee, hee.


Her recipe is here. All you have to do if you want to make my scones is replace the words chocolate chip with dried cranberries and viola. Couldn't be simpler, could it? See that gorgeous mesh of grated orange zest? It smells as good as it looks and it leaves the rest of the orange for you to make something else with that we'll get to in a minute.


Marilyn makes beautiful scones, in triangles. Go back and look at her photos. That's what they are supposed to look like. I make odd shaped squares


and circles; but they still taste great, not English scones but American scohnes, not too sweet and full of flavour.


Remember that orange I zested earlier?
Cut the orange in half and juice it, cut a lime in half, cut a slice from the middle and reserve, then juice the two lime halves, too. Take a highball glass and half fill with ice cubes, or if you are British, use the two ice cubes you are allowed under rationing rules, add a measure or two of gin to the glass, pour over the juice, top with tonic water, stir. Garnish with that reserved slice of lime. Delicious, refreshing and full of vitamins.
The goldfish? It was decorating the glass swizzle stick and I dropped it, snapping him off. I have a few of them now and I'm thinking of using them as table decorations next time we have people to dinner.....