As usual, I’ve been watching a lot of British miniseries and television shows. I finished all of these, and added The Forsyte Saga, Miss Marple, Foyle’s War, and Call the Midwife to the list. I would be hard pressed to pick a favorite because they are all so good!
But it’s not just the shows that have caught my fancy. I also recently finished listening to the audiobook version of The Forgotten Garden and I’m currently in the middle of listening to the audiobook version of Fall of Giants, both of which are filled with lovely British accents and that most delightful tradition of taking tea. In every British themed book and show there is always tea; and where there is tea, there are also scones.
Since I’ve been hearing a lot about scones and tea lately, what else could I do but bake a lot of scones to pair with my tea. Makes perfect sense. We are still loving our Lavender Scones and Maple Glazed Pumpkin Scones, but more recently I’ve been making Curd.
The combination of Blueberries, Raspberries, and Marionberries in this Triple Berry Curd create a vibrant color and incredible flavor. Since it is not berry season, I used frozen berries so that we could enjoy a fresh, bright flavor even during these last gray days of winter. Now, if only I could invite Lady Mary to join me for tea . . .