I think the beauty of winter comes from the contrasts- the cold freshness of the air outside versus the warm coziness of the interior; a fire and scones and full-bodied music on the record player.
It’s the heart of winter and house guests are due to arrive in the afternoon. I’m making scones. But first I have to prune the fruit trees in the orchard. Instead of a weathered old gardener beside me guiding my hand, I’m puzzling it out with the Readers Digest Complete Guide to the Garden. Starting off with very slow precise cuts- by the end I’m cutting more and more- shaping it to eye. Will it work? Well the answer will come around springtime. I have pruned plants before; it’s such an interesting process, cutting back hard to get new growth.
I started making scones for friends a few years ago. I had found a wonderfully easy recipe in the Bundaberg Country Women’s Association cookbook; it works perfectly nearly every time. Scones have something to do with childhood- they take you back to different time. I remember my dear granddad Albert and how he would be out in the kitchen quietly throwing scones together, almost in a way you didn’t notice him doing it. Then a luscious baking smell preparing you for the warm scones with lashings of cream and jam.
It’s not an experience you can get at a café- they have to be fresh out of the oven- they have to be home made. Scones take a cup of tea with friends & make it all seem special and give the afternoon a glow. It’s a great moment where everyone gathers around the table in anticipation- I always tell people to go for it with the jam and cream!
Demi whips the cream
hand knitted koala tea cosy
Bundaberg CWA scones
3 cups S.R. flour
1 tablespoon icing sugar
2 tablespoons butter
1 ½ cups of milk
pinch salt
Melt butter in half cup of the milk. Pour that into milk from the fridge. Sift flour , salt and icing sugar. Make a well in centre and pour in milk. Mix with a fork to a dough that is not too dry. Put on a floured board and press to 2 cm thickness. Cut quickly with a round cutter and place close togther on a greased tray. Bake 250 Celsius, until the tops are golden brown.
Oh those scones. I can smell them as I read your post.
You’ll be happy to hear that the very few times I have scones they are served warm, are home-made and devoured with the best cream and home-made jam:)
It feels like bloody winter here in London and we’re all fed up!
Pruning? I have the worst non- green fingers you can ever imagine. Basically I’m useless with gardens or plants. That’s why I come here to your blog.
xx