Summer Survival Scones
If I was to describe my summer in terms of weather, it would be: Mostly grey, with patchy cloud and the occasional sunny spell.
The reason being? I’ve had a catalogue of ailments. Why is it, that we work, work, work the entire year-round and the moment we stop to take a break, BANG – the sick hammer hits, or is that just me? Then it’s back to work and I’m fighting fit for the next 46 work weeks???
This year, I was granted a generous 4 weeks off. 4 whole weeks! These have been squandered on a litany of ailments. Please, let me share.
There have been thorn like sore throats, fevers, a heavy cold, a wasp sting (that was actually my daughter, but we all suffered), vampire red eye (left eye) which casually spread to both eyes, PMS, a period (and yes for me that feels like an ailment these days) and finally (or so I thought) to top it all off, an egg fuelled dose of Salmonella…and then, in the final days of the holiday, just as the finish line was in sight, I managed to finely and efficiently slice the top of my thumb off with the new vegetable slicing mandolin I’d bought. Seriously. Happy Holidays to me.
I’m actually very good at feeling sorry for myself. Years of practice! So, I’ve spent most of my 4 weeks of intermittent bedridden days, watching (mostly #netflix #suits) thinking and generally being dissatisfied with life.
Why? Because I endlessly scrolled Facebook and Instagram, viewing the roll call of picture perfect, stress-free, sun-kissed, healthy-looking holiday goers, having fun and enjoying life to the max.
Meanwhile, me; a whiter shade of pale, red-eyed, thumb hacked individual, was trying to make the most of our staycation situation (yes, that’s right – no holiday).
I resigned myself to the fact, that whilst it wasn’t all sunshine, there were a few rainbow like moments, mostly spent with my two children and that FB & Instagram don’t always paint a true picture (lots of overlays, perfect skin distorting alterations, auto correction and all that life-altering jazz…) Let’s face it, you NEVER see a camera roll of tough times.
So, how did I survive the summer? I thought (a lot, like hours of just exhaustive, much needed thinking time) I listened, not only to my children bickering but also to myself and I made a very detailed plan of things I wanted to do, wanted to change and wanted to achieve (oh I do love a good planning session – it’s like a to-do list on steroids) I listened to Goddess, a Banks album because it speaks to me on many levels and I made and ate one too many clotted cream scones, but mostly I reminisced.
As a full time working gal, with kids in tow it’s a constant juggling act but we women are resourceful and resilient, we soldier on through the summer, balancing a million one activities, to-do lists, mother, lover, friends demands and whilst we make it work, we also find it difficult to take time out for ourselves (at least I do). This recipe is for all the ladies (I hear Beyonce playing in my mind), It demands a ‘me moment’. Make it, take it, eat it alone and reflect and enjoy! #wemadeitthroughthesummer
The moral of my summer: I may look like sh!t, I don’t feel refreshed, or entirely re-fuelled, but on the inside I’m ready. Ready for something although typically I’m not sure for quite what…..
- 450g Organic self-raising flour
- 2 heaped teaspoons baking powder
- 75g Organic butter, cubed
- 75g caster sugar
- 2 large organic eggs, beaten
- 1 × 284ml carton buttermilk
- Preheat the oven to 220C/200C fan/gas 7.
- Line a baking sheet with baking parchment.
- Measure the flour, baking powder and butter
- Using a large bowl. Rub with your fingertips until the mixture looks like breadcrumbs.
- Stir in the sugar
- Mix the eggs and buttermilk together in a jug and pour all but 1 tablespoon into the flour bowl and lightly mix together until combined – the dough should be fairly moist.
- Sprinkle the worktop with flour and gently knead the dough until smooth and soft.
- Roll to about 2.5cm thick.
- Using a 6cm round fluted scone cutter, stamp out 12 scones.
- Place the scones on the baking sheet and brush the tops with the reserved egg and milk mixture.
- Bake in the preheated oven for about 12-15 minutes until risen and lightly golden.
- Serve with clotted cream and homemade strawberry jam
