We love scones. There's something undeniably comforting about eating a warm one with tea and jam. So after we drop the bad news (that's coming) we'll gift you with a terrific recipe.
This week, both P&O Cruises and Cunard Line announced that they will extend their worldwide pause on travel through the end of July. That's longer than what the CDC recently required for ships using American ports. In addition, Cunard is canceling all of its Alaskan itineraries for this year.
Since you won't be on a Cunard trip in the next few months, the company decided to share its superb and surprisingly simple scone recipe with fans of the line.
And since this storied company turns 180 years old this year, plenty of fans have been served. Daily afternoon tea is one of the staples on this carrier, which has roots going back to Charles Dickens' time, when Cunard ran a fleet of steamships between England and America.
To this day, waiters serve scones every day from 3:30pm to 4:30pm in each Cunard ship's Queens Room.
Tips: The butter must be precisely cut and the dough mustn't be overworked. Most important, when holding a plate of scones, it is terribly déclassé not to wear white gloves—or so the video on the Cunard website seems to suggest.
Now if only we knew where to get our gloved hands on some clotted cream.
Here's a link to the recipe (and to a brief instructional video). Cheerio!