I’ve been meaning to make some scones for a while – in fact ever since coming back from our holiday in Wells-Next-the-Sea. While we were there, I spent a sunny afternoon at Wiveton Hall Fruit Farm picking strawberries. I filled this massive punnet with sweet, fat, fragrant strawberries – specimens such as I’d never tasted before!
Those that didn’t get eaten there & then returned home with us and made into a massive pan of strawberry conserve. We gave lots away to friends & family and kept a couple of jars for ourselves. We’ve had it on toast & croissants, some was used as sponge cake filling, but you can’t beat it on warm, freshly baked scones!
To make the scones, I once again used a recipe from The Great Big Cookie Book by Hilaire Walden. Here it is:
- 225g/8oz/2 cups plain flour
- pinch of salt
- 2.5ml/½ tsp bicarbonate of soda
- 5ml/1 tsp cream of tartar
- 25g/1oz/2 tbs butter
- 150ml/¼ pint/? cup milk or buttermilk
- Preheat the oven to 220°C/425°F/Gas mark 7. Flour a baking sheet. Sift the flour, salt, bicarbonate of soda and cream of tartar into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Gradually stir in just enough milk to make a light, spongy dough.
- Turn the dough on to a lightly floured surface and knead until smooth. Roll to 2½cm/1in thick. Cut into rounds with a floured 5cm/2in cutter.
- Place the scones on the prepared baking sheet and brush the tops with milk.
- Bake for 7-10 minutes until the scones are well risen and golden brown.
Serve with jam and a big dollop of clotted cream!
PS – We usually buy Rodda’s clotted cream which is delicious – but don’t you just love the packaging too?!
This year we decided to grow more of our own – and we’ve got no excuse, as Todmorden‘s the home of Incredible Edible.
We have a variety of crops to look forward to in the coming weeks.
Most of them are growing in containers as much of our garden is paved with stone cobbles. It also makes protecting them from the ubiquitous slugs & snails much easier.
We use lots of the old galvanised metal ‘dolly tubs’, buckets and bins.
The plants seem to like it!
Potatoes, beetroot, carrots, tomatoes, rhubarb, strawberries, broccoli, courgettes, squash, peashoots, salad leaves, a variety of herbs – and yes, those are figs.
There’s still a little room for some flowers.
Perennials like the hostas, astilbes and lupins return each year like old friends. Although this year’s harsh winter saw a few losses.
To these we add a few annuals – osteospermums, lobelia and the like.
We’ve enjoyed working in the garden this year. We don’t think self-sufficiency is here just yet – but hopefully we’ll reap some rewards!
Where were we with our nature-influenced design blogs? We’ve been slightly sidetracked with the opening of our new shop.
Details of a vintage 1960s/70s calorific value tea towel
We’ve previously looked at fish, birds, flowers and leaves – today it’s the turn of fruit & vegetables.
‘Eden’ design by Meakin & Figgjo Flint butter dish
1950s strawberry bowl
They’ve been used as inspiration in artwork, illustration, decorative objects and unsurprisingly kitchen and dining wares.
Hornsea Pottery & Goebel Pottery
Pair of Arabia preserve pots
Apples have always proved a very popular decorative subject, particularly strong during the 1960s & 70s it seems.
We love this glass apple designed by Ingeborg Lundin for Orrefors in 1955
Stay me with flagons, comfort me with apples: for I am sick of love – Song of Solomon, 2:5, King James bible.
Cookbook illustrations from the 1950s are a firm favourite of ours.
And obviously you’ll need something to put all this fruit & veg in!!
These are two nice recent finds – a 1960s globe cane fruit basket and a 1950s Rye Pottery fruit dish.