There are spare seats in our kitchen today
There’s a big empty space in my heart,
I’ve always spent this day with my mum
But I can’t because we’re apart,
So today in our house – I’m the main Mummy
The day is all about me,
It sounds indulgent and bloomin’ fantastic
But it actually feels quite empty,
Well I don’t have an AGA or all your know-how
So I’ll just have to give it a go,
For today is the day that I bake in your honour,
And make scones for people I know.
My take on Granny Lynne’s scones have been adapted from a recipe on the Good Food website. I’ve jazzed them up with some lemon, cranberries and sultanas:
You will need:
- 350g self-raising flour, plus more for dusting
- ¼ tsp salt
- 1 tsp baking powder
- 85g butter, cut into cubes
- 3 tbsp caster sugar
- 175ml milk
- 1 tsp vanilla extract
- squeeze lemon juice
- 80 grams of dried cranberries and sultanas
- beaten egg, to glaze
- Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
- Add the vanilla and lemon juice to the milk. Make a well in the dry mix, then add the liquid and combine it quickly with a knife. Add some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat or roll into a round about 4cm deep.
- I used a small cutter to make 12 scones, refolding the dough once I had made as many as possible in the first flattened dough batch.
- Brush the tops with beaten egg, then carefully place onto the hot baking tray.
- Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream.
I shared these with my family, some of the neighbours and friends we visited in Spain.
Happy Mothers Day to all the Mummys I know x