Clotted Cream
With origins in Devonshire, England, this thick topping for scones is made by heating rich, unpasteurized milk. The milk is warmed until a thick layer of cream rises to the surface. Once cooled the cream is removed and served atop bread, fruit, and desserts.
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On a recent trip to my local farmers market, I discovered a bunch of beautiful baskets overflowing with figs. Figs have a quick season, so I knew I had to make something pronto! Rather than bake or poach the fruit as I usually do, I wanted to try something new.
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If regular Irish Soda Bread, is not festive enough for you, check out this cornucopia of festive soda breads. Some are frosted, some contain candy, but all of them look great. — CakeSpy
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Who needs Starbucks when you can make your own pumpkin spice scones at home? These delicious-looking replicas of the coffee chain staple bake in just 15 minutes and are topped with ginger-molasses icing. — Pinch My Salt via Tastespotting 
I love it when the fine line between breakfast and dessert is blurred. In this case I think it may have been obliterated altogether. Dark chocolate, roasted almond and toffee chunk scones, surely that must be dessert...
To celebrate the arrival of Spring I am planning an afternoon tea party this weekend. After guzzling down way too many beers last Saturday during the St. Patrick's Day festivities, I felt it was time for an elegant afternoon of relaxed entertaining. 
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