I’ve started working on a series of Illustrated Recipes.  I’m not entirely sure what I’m going to do with them, but they’re a lot of fun to make and I get to test them….

I’m kicking it off with Ma’s Scones.

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Ma was my Granny, my Mother’s mother.  Her real name was Peggy, but we all called her Ma.

She was a wonderful woman with a friendly smile and a fierce scowl, we have a lot in common.  She always had a warm hug to welcome you and something delicious to fill you up with.  Her scones were my favourite, although her Yorkshire pudding comes a close second.

Her scones are un-fussy, hearty and delicious.

I whipped up a batch, purely for research reasons……(she says, licking her lips and wiping away the crumbs from her bossom).

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Sieve 350g of Self Raising Flour and a pinch of salt into a mixing bowl.

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Add 85g butter and rub it in till it forms something resembling bread crumbs.

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Pour in 175ml of milk (I like full fat and I’m sure Ma wouldn’t use anything else).

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Begin the mixing with a knife

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Then get your hands in there.  Don’t overwork it, but make sure it’s all combined.  I really should remember to take my rings off…I never do! My diamonds are always coated with a layer of some foodie mixture, as I’m sure were Ma’s.

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Flour your work surface and roll out the dough a little.

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Cut into rounds and place the scones on a baking tray with baking parchment. You can repeat the process with the remaining dough, don’t let it go to waste. If you want a golden top, you can brush them with a beaten egg, but I go for the un-fussy approach.

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Bake for about 10mins at 200c.  Ma baked everything at 200c, I do too and it’s never let me down.

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Set the scene, tea in a proper bone china cup, serving dishes rather than jars and plastic pots, a little bouquet of flowers from the garden.  It all adds to the ‘I’m about to eat something really special’ feeling.  Make it into a little ceremony and enjoy the faffing.

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This is the tough bit, you have to decide if it’s jam first or cream….In Devon they put the cream first, in Cornwall it’s jam.  I like my cream to act like butter, so I go with the Devonian version.

Either way, cut it in half and slather it with lashings of clotted cream and a jam of your choice.

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And then enjoy it!  Savour the naughtiness.

The taste instantly wisks me back to my childhood.  I miss Ma.  I hope she’s pleased with my scone attempt, they’re certainly better than my Yorkshire puds!

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So at the moment I’m thinking of turning the illustrated recipe into prints, tea towels and cards.  Any other suggestions are very welcome….

I’ve played around with the individual illustrations and made a repeat pattern, which I’ve put onto a few products in my Zazzle, Rebubble and Society 6 Shops.


I hope you have a go at making the scones, I’d love to know if you do.  You can email me pictures at info@theodoragould.co.uk or tag my instagram http://www.instagram.com/theodora.gould

And let me know if you have any other recipe suggestions, I have some ideas, but all are welcome.

Theodora X




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