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.
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).
Sieve 350g of Self Raising Flour and a pinch of salt into a mixing bowl.
Add 85g butter and rub it in till it forms something resembling bread crumbs.
Pour in 175ml of milk (I like full fat and I’m sure Ma wouldn’t use anything else).
Begin the mixing with a knife
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.
Flour your work surface and roll out the dough a little.
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.
Bake for about 10mins at 200c. Ma baked everything at 200c, I do too and it’s never let me down.
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.
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.
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!
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.
And let me know if you have any other recipe suggestions, I have some ideas, but all are welcome.