Khalil's mom brought him and his sister over to my apartment around noon, and once again I had a welcome opportunity to share my baking with Khalil. This time it was the ginger scones to which my friends and I have become so addicted.
We measured the ingredients and I showed Khalil how to cut in the butter with the pastry cutter. I emphasized that, just like with pie crust, the point is to agitate the shortening as little as possible. Likewise, that's why we used a fork to mix the cream into the dry ingredients for the scones! We separated the dough into two mounds, laid down some flour, flattened them out a bit with our hands and then a bit more with the rolling pin, patted them down with a layer of cream, sprinkled them with a little sugar, cut them into wedges, and put them onto buttered cookie sheets. Once the oven was preheated I put the sheets in and set the timer. Twenty minutes later we ate them with tea. As usual, the scones were a big hit.
Once again Khalil was proud to have been one of the chefs, and he was happy when I gave him a copy of the recipe to take home. If I remember correctly, he also discovered that he liked tea!