ENSCONCED IN SCONES

This Christmas morning I created a brunch for a family in northern New Jersey. The lady of the house loves scones so I made lots of them. Scones fare best just-out-of-the-oven but if wrapped loosely in aluminum foil they can be warmed up in a 200 degree oven for about 5-10 minutes. Serve with butter, clotted cream or lightly whipped heavy cream, fruit jams and jellies.
If you scroll down a bit you can see the photographs of the fresh scones.
For the curious, here is the rest of the menu:
Flat Italian Green Beans with Roasted Garlic and Parsley
Green Salad with (tons of things) dried cranberries, fennel, mesclun mix, baby spinach, sugared walnuts, goat cheese, grated carrots, cubed beets
Salad dressings of Sun-dried Tomatoes and a Basic Vinaigrette
Orrichette (little ears) Pasta Salad with roasted fennel, cannellini beans, roasted artichokes, and lots of parmigiano cheese and extra-virgin olive oil
Antipasto of dried meats and cheeses
Filet Mignon with Horseradish Sauce
And I created fresh Omelets, to order, for each person to choose from an assortment of : bacon, sausage, roasted red peppers, sauteed spinach, cheddar cheese, mozzarella cheese, caramelized onions, sauteed mushroom medley
People brought lots of desserts.