The Sweetest Little Scones
September has come around and everything seems to be settling back into a comfortable and reassuring routine.
Miss B is nicely ensconced in her Reception class, and seems to be loving it. I can admit I dreaded the first day of term. It was not, however, worrying about how she would cope or whether she would eat her school dinners, but how I felt about the whole experience of having to let my precious little girl go out into the world!
How selfish I hear you say - and yes I admit it was, but my only defence is that I miss her. I miss her company during my days when I'm at home; I miss her noisy chatter whilst playing with her toys and their imaginary games; I miss watching her playing with her little brother as I peep through the crack in the door at them both; I miss baking with her before we had to get ready for Nursery; I miss curling up on the settee together and watching Curious George before lunch; I miss laughing with her about her curious questions and observations about everyday life;
but most of all I miss our spontaneous kisses and cuddles and secrets any Mother & Daughter is lucky enough to share.
We know that we have to let our children 'go' but none the less, when the time comes it can be so bittersweet. To see them grow in both confidence and ability, and feel so proud when they achieve these milestones, but the realisation that our babies must start to make their way in the world can be tinged with such sadness too. We must slowly peel back some of the 'cotton wool' that we have kept them so tightly wrapped in for these first few years of their life, and as a mother or father, quietly weep for the loss of our babies, but enjoy and cherish the blossoming young person that emerges before us.
So this post is dedicated to all the mothers (and fathers) and children that are privileged to share such special times together - treasure these memories.
Miss B and I enjoyed making these lovely little scones in the last week of the summer holidays. They are so simple and easy to make, and delicious with a little raspberry jam and cream - clotted of course!
You will need :
500g plain flour
1 tsp bicarbonate of soda
2 tsp cream of tartar
1 tsp salt
125g unsalted cold butter, cubed. If you are using salted butter reduce the salt to half a teaspoon
25g caster sugar
1 egg, beaten
1. Pre heat the oven to 200c/180c fan.
2. Sift the flour, bicarbonate of soda, cream of tartar and salt into a large mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.
( Little hands working hard)
3. Add the sugar and give it a good mix.
4. Keep a little of the beaten egg aside (you will use this to wash the scones before baking) and mix the remaining egg with the buttermilk. Add this to the flour mix and stir briefly to combine into a moist dough.
5. Lightly flour your work surface and knead the dough lightly to combine. Press out or roll the dough to approx 2cm thickness. I sometimes press out a little thicker which makes the scones bigger.
6. Using a cutter of your choice, cut out the scones and place on a lined baking tray. I tend to use a smaller cutter which produces a dainty little scone.
7. Add a little buttermilk to the remaining egg you kept from earlier, mix, and brush the scones with this egg wash before placing in the oven for 10-12 minutes, or until golden brown on the top.
I often think these taste better the next day but will keep in an air tight container for a good 3-4 days.
Now for the best bit - pop the kettle on, make a nice cuppa, sit back and relax with your scone, jam and cream.
Enjoy your day