“There are no strangers here; Only friends you haven’t yet met” – William Butler Yeats
So true as I have met some wonderful people here and made some good friends in the food blogging arena.
Happy to introduce you to my friend, guide and philosopher in the food world – Jehanne, The cooking doctor! A dear friend, a great baker… Everytime I go over to her place I know there is treat of goodies that awaits me. When it comes to cooking/baking she is so full of energy. I get so amazed with the fact that while having a casual conversation in the kitchen, she would suddenly come up with something delicious; I wouldn’t have even noticed when the process started and finished! And above all, I can see through how wonderful a human being she is. Always a friend to count on…!
Well, I should stop here and over to Jehanne to lighten up my space :-)…
What would one bake for a food blogger bestie? One who shares your joy of new found props, or gift you from a simple cloth to gorgeous set of bakewares on no occasions but ”just because’, whose daughter is my daughter’s bestie despite the 2 year age difference, and one who feels more close to a sister than a friend. I want something that reminds us of the endless chatters that we do, the funny gossips that we share whilst watching the kids play, over endless cups of teas.
The truth is Rekha reminds me of my uni days and the fun we had with friends, only now we are supposed to be mommies with so-called responsibilities! Life in Scotland for more than a decade reminded me of scones and afternoon cream teas. Not in a posh eateries that you may imagine, but the £1 per scone and a slab of butter-and-marmalade kind that we relished in hospital canteens and grubby cafes amidst exams, lectures ( or when we skived lectures!).
I am so honoured when Rekha invites me over to grace her lovely blog with something delicious. So I baked scones. With zesty flavour of seasonal oranges and sweet cranberries, they were perfect for afternoon cream teas. These scones are quite easy to make, and something that I bake often for families and friends. Sometimes I add raisins, sometimes I cut them into wedges with luxurious lemony sugar drizzle. It is easy to get them right, even for novice bakers. Just don’t fiddle too much with the dough, and cut them straight using sharp round cutters. This will help the scones rise to its full capacity. And nothing is more victorious than sky-high scones baking proudly in the oven!
Whilst I have pampered Rekha with few of my bakes in person, this is one that I have just shared with her virtually here, but definitely to be baked again in her company over our chai session soon! Thanks for having me over, and I hope your readers enjoy these scones too!
You need –
- 150g bread flour
- 130g all purpose ( plain ) flour
- 2 tsp baking powder
- 50g salted butter ( cold )
- 1 large egg
- 130 mls ( 1/2 cup ) milk
- Zest of 1 orange
- 40g cranberries
For topping: 2 tbsp milk
How to –
Preheat the oven to 200C.
Combine the 2 flours, baking powder, orange zest and cranberries in a bowl.
Add the cubed cold butter and using your fingertips crumble them into the flour until fine grains are formed.
Combine the egg and milk together and pour into the dough.
Quickly knead the dough ever so lightly until they are well combined and gently roll into 3cm thickness.
Using sharp cutters, cut into circles straight down to the dough( do not turn the cutter when you cut through ).
Place the scones onto a baking tray and lightly brush the top with milk.
Bake them for 15 minutes or until top is golden.
Serve warm with butter, additionally fresh homemade jam or clotted cream.
Thank you Jeh for such nice words and a recipe that’s just so apt and truly reminds of our endless chatters that we do 🙂 STAY BLESSED ALWAYS!