S-Cone On?

Scones are the easiest baking save there is. You get a call and people are coming over. Yikes. There's no time to bake a cake or make a meal. Yes, you do have time. Thanks to that box of you-know-what biscuit mix and whatever else to add to it that's in the fridge. I make no excuses for using the boxed mix but I add to it for a better quality output. When someone else such as the mix maker, does the work of putting flour and other ingredients together, why should I fret? Into the bowl goes a cup or three of the mix, an egg, corn syrup, a glop of yogurt, some melted butter, milk and chopped up whatever items you have on hand that will make your scones, yours. Today I used frozen whole strawberries and leftover raspberry jam that had hardened on top with age. I chopped up the strawberries and chunked out the jam. I use a collection of whatever fresh fruit is lurking in the fridge and add mint or lavender; for savory, I use green onion, bacon bits and chopped pepperoni and cheese bits. Just let your imagination fly. I set my oven at 355 and time it for 25 minutes. When I mix the thick dough, I don't overdo it. A bit lumpy is good. I use baking paper to avoid a mess on my baking pans and add big tablespoon dollops of the mixture to the pan, spacing them for spreading. The aroma is lovely as you bake. Enjoy it while you set up your pretty table. When I take the scones out of the oven, I plate them and put a small spoon of  tinned cream cheese frosting on top while they are still warm. In emergency situations like sudden company, all is fair. You did mix and bake the scones, after all. The icing drizzles down on the warm scones and when it hardens, makes a kind of light glaze without being too sweet. While the baking is going on, you can fluff up your hair, glow your face and don your flowered maxi. You've found your mother's china tea plates and cups, you've set the table with old lacey linens you love and added some flowers and leaves. Don't forget the fancy pie forks. You have a party and it all came from a box. Scones make miracles. Using your herbs, the savory ones are a romantic breakfast with orange slices  and perhaps a ketcup/sour cream dip on the side. With the fruity lunch scones, you can put out tiny glasses of sangria or juices with a touch of wine. There's always champagne and orange juice for your breakfast scones such as the pineapple ham ones or the tomato and bacon delights. There are as many scone variations as you can think of but the key is the speed and simplicity of the product that should be served warm. Now, you will have to excuse me, my tea and scones await.