'Cause every little thing scone be alright: Cinnamon Currant Scones with Mascarpone & Quick Berry Jam

Some called for ale, and some for porter, and one for coffee, and all of them for cakes; so the hobbit was kept very busy for a while. 

A big jug of coffee had just been set in the hearth, the seed-cakes were gone, and the dwarves were starting on a round of buttered scones, when there came - a loud knock. 

~ JRR Tolkein,  The Hobbit.

I don't know what it is about this year but it seems like too many amazing people that I know are going through heart-breakingly horrendous times.  Just want you to know, you're constantly in my thoughts and prayers and you will always be welcome in my wee hobbit hole for a big jug of coffee and a round of buttered scones.

I guess if I'm gonna be offering scones, I better make sure I can whip up a decent enough batch!  While I can't say I've had a heck of a lot of experience making scones, I do have plenty of experience eating them.

For me, the best scones are fluffy and tender, still warm from the oven, with a big dollop of whipped cream and raspberry jam, served with a strong cup of tea.  Devonshire tea at it's best.

However, unbeknownst to me, there appears to be a great debate as to what the 'proper' way of assembling ones scone is.  Move over chicken vs egg dilemma, in the world of scones, the million dollar question is: cream first or jam?

According to those far more proper than I, the Devon way of preparing the scone is to butter the scone, then add cream, and then the jam.   However the way to do it in the rival county of Cornwall, is to put the jam on before the cream.

Not being the most proper person in the world, I had no idea there was a proper way of having a scone though it looks like I've inadvertently ended up going the Cornish jam-first method.  Whichever way you like to assemble your scone, it really makes little difference 'cause after all once you eat it, it's scone.

Wellington, Wellingtons, and Masterchef Melting Moments

The way I see it, if you want the rainbow, you gotta put up with the rain ~ Dolly Parton

What a wet and windy but wickedly wonderful week!  Have had it all: the good, the bad, and the delicious.

The bad: It has been absolutely bucketing down for ages.  Really gave me new appreciation of just how great owning a pair of gumboots is.   One should not underestimate the utter miserableness that is cold wet socks and the corresponding amazingness that is getting to splash in puddles and retain warm dry toes.

{i heart my hunters}

The good:  I've just found out that I got my clinical placement in Wellington!! Woooohoooo!!  For our final three years of med school, the class is getting scattered to the four winds.  Well, three winds to be precise: Wellington, Christchurch or Dunedin and based on the numbers you may not get to go to the place you nominate.  So it's been hanging over us all for two years now but finally, this week it's all confirmed...whew!  So very excited about living in the Capital City.  Wellywood here we come!!  

And finally, the delicious: I recently made these Much-hyped Masterchef Melting Moments.  They are from pastry queen of Masterchef Australia, Julia Taylor, and were raved about by the judges.  While I don't want to rain on her parade, I wasn't terribly impressed.  Having said that they did go down a treat at my Mum's work!

MasterChef creamy chicken fricassee and blogging logistics

Ok, I had no idea how difficult it is to cook a meal and try to take photos at the same time!

Pioneer Woman and smitten kitchen make it look so effortless.  But as I found, it really isn't.

My timing was all whack because I would be trying to get that perfect shot but all the while the dish keeps on cooking.  It was a juggle trying keep everything looking moderately neat and photo-worthy and not burn anything.  Maybe I just need to add some photo-taking time to recipes? Or maybe it's a skill that comes with practise?  Any tips from seasoned bloggers out there?

So, for my first blogtastic dish, I decided to try out a recipe from MasterChef New Zealand.