I should be working on some papers.
Instead, I've indulged in a little baking, found myself a shady spot in the garden and treated myself to half an hour or so with the latest magazine........
...........accompanied by a sample of the fruits of my earlier labours. I've baked many a scone over the years using numerous recipes but I think these were the lightest yet, thanks to Mary Berry. I've added the recipe below.
Work in the garden is progressing slowly. At least the Araldite mentioned in the previous post has done the trick and the bird bath is back in action.
The pots are starting to provide a bit of welcome colour
.........and food for the snails.
Vacuuming the pond on a weekly basis is beginning to pay off. I think the remaining fish can actually see where they're swimming now. Well, more or less.
With the addition of houses at the back of ours, where there used to be a field, and the influx of young families round about the garden isn't always the haven of peace it once was. But the sound of running water is very soothing.
Mary Berry's Very Best Scones (slightly amended)
(I used half the recipe which produced five decent sized scones)
1 lb SR flour
2 rounded tsp baking powder
2 oz caster sugar
3 oz butter
2 large eggs
Approx 8 fl oz milk
Pre heat oven to 220C/fan 200C/gas 7.
Lightly grease 2 baking trays.
Mix together the flour and baking powder in a large bowl. Add the butter (I diced it first) and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the sugar.
Beat the eggs together and make up to a generous half pint/300 ml with the milk. Reserve about 2 tablespoons for glazing later. Gradually add the milk mixture (you may not require all of it) to the dry ingredients until you have a soft dough. The scone mixture should be on the wet side, sticking slightly to your fingers.
Turn the dough onto a lightly floured surface and flatten with your hand (I never use a rolling pin for scones) to a thickness of approx three quarters of an inch. Use a 2 in fluted cutter to stamp out the scones, pressing straight down into the dough. Don't twist the cutter - this will affect how well the scones rise. Gently push the remaining dough together, pat out again and cut more scones.
Arrange the scones on the prepared trays and brush the tops lightly with the reserved egg and milk mixture.
Bake in the pre heated oven for 10-15 minutes until well risen and golden in colour. Transfer the scones to a wire rack and leave to cool, covered with a clean tea towel to keep them moist.
Serve cut in half and spread generously with strawberry jam and a good spoonful of clotted or whipped double cream. Top with a strawberry if you like.