They don’t have them here, how comes? You made me scone curious. Have eaten the real stuff in their native country and loved them. 
Actually the last ones were at breakfast in a French hotel…am still salivating. 
They called them scones but they were more like brioches.
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I was extremely suspicious towards scones. Then, on a BA flight to Kenya, I was served scones with clotted cream. I had no idea what clotted cream was and scones was for me, just a badly fermented product. However, this was so good (on a commercial flight!), that when I landed back in London and had half a day before my connecting flight, I asked the taxi driver to take me to a “scones and clotted cream place”. He puffed something out and I guess as I was still in a suit and a tie he decided i’ll fit in the Cafe Royal. So this is 10 or 11 AM, I’m jetlagged, probably a bit hungover and I’m ordering my 4th portion and a waiter asks me if someone else will be joining me as its approaching lunch time and they have reservations. I got really annoyed and was just about to order another portion and some beer when I realized I need to go back to catch my flight. Anyways…random offtopic, but seeing “scones” brings back memories
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They were appealing to me right from the start. I liked the idea of some bakeries with jam and cream, not totally unfamiliar, and the clotted cream was the cherry on the cake. I was familiar with cakes with whipped cream (and jam), so it looked like a strange combo of different culinary experiences. Delicious.
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Closing the weekend with a sourdough baguette, sobrasada and a hoppy Saison beer. Simples.
The Sobrasada took about 4 months to get it to the texture I wanted, the baguettes were baked at 250c with steam for 10 min and 8 min without steam, but fan on. The beer is fermented with the same yeast/bacteria that fermented the bread.
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This time of year I dream about Jersey Royal potatoes but I never found any here, rarer than brown sugar.
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I’d give my firstborn for an Idaho russet!
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I dream about them every year but haven’t had one since we left Belgium where they were available for a very short period in April/May.
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Don’t have a firstborn to give, but if I did, I think an Idaho russet would be a fair exchange.
The cookie pictures are quite inspiring. I have a butterfly cookie cutter and I haven’t made homemade jammy dodgers for a while.
Oh, I know how it’s like to long for some familiar tastes, but can’t you use what the Swiss stores have to offer? You can keep the recipe and try some available varieties, for instance I like very much the “Amandine” and “Cheyenne”…after all the Swiss produce quite a significant varieties of potatoes and I think they’re quite good.
(had never have Jersey Royal potatoes so my suggestion might be futile, as I am also very particular about the white cheese and you can’t find much other than “Feta” here - Pecorino doesn’t really belong to this group)
Jersey Royals have a unique flavour as they are fertilized with seaweed providing minerals from the sea.
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There us no substitute for Jersey Royals, they have a very unique flavour.
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Thank you. You made me curious so I checked out what makes Russet potatoes unique, too:
Russet potatoes are grown in many states, however, only potatoes grown in Idaho can be called Idaho® potatoes . Idaho’s ideal growing conditions – the rich, volcanic soil, climate and irrigation – are what differentiate Idaho® potatoes from potatoes grown in other states.
Never tried any of these, and by the look of it I won’t have many opportunities (around here) either.
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Looks great! Where do you get your lamb from? I’m really picky re lamb and I find the French one bad, the frozen New Zealand one is my current choice, but wondering if there’s a better one? We love lamb and have yet to find a decent one here.
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Thank you. This meal is so simple to prepare, it borders primitive.
Thanks to Treverus (where is he?), we found this Turkish grocery store and butcher next door in Siebnen. The meat is Swiss, but I don’t know where exactly they get it from. Good quality, good prices. The lamb filet is 32 per kg.
And it does not have to be filet … 
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That’s helpful. Care to share the location? I’m in Zurich most days so can make a trip to Siebnen for good lamb. The Turkish shops are usually very well stocked with non pork meat, but the ones in Basel are not selling good lamb leg. For me…or us…Eastern Europeans, pork is daily, but lamb is special, celebration and it has to be fuck’n awesome. Still looking for a decent one.
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