Writing About Scones, Sorta

Sometimes my head gets buried too deep in the computer. I spend all my time either writing, or trying to write and feeling bad that I'm not. There are many problems here of course, but one of the big ones is that is hardly the kind of Full Life to inspire writing.

At the very least I risk becoming one of those writers who write about writing, which is not dissimilar from filmmakers who make films about film. They're not all bad, some are quite good, but there are too many and one gets the feeling that these people just don't Get Out Enough. Or Do Enough.

So I'm taking a few days off. Yesterday, on my second day off, I found myself standing in my kitchen thinking: "Now what?" I didn't have to turn my computer on and open up Scriviner -- so what should I do?

Make some cream scones of course.



I left out the currants (my pantry does not feature currants) and thought that I was making the same Cream Biscuits that I'd made a few times. These scones were FAR superior to the biscuits (amazing what 5 tbsp of butter will do) and paired with clotted cream and Aunt Kitty's wine jelly, well, I'm going to be making a lot more cream scones in the near future.

To help with my writing, of course.