I know it’s been a little silent from me the last week, but it’s only because I’ve been working on this new look for my blog which I hope to have fully updated very soon!
I’ve also purchased a Nikon DSLR camera which means the quality of my photos should improve at least a little. However I know (or knew, as I’ve been cramming the past week and have learned so much!) little about photography so this is a new journey for me, in the hope to provide a more beautiful blog in the future! (I note that these photos were taken a few weeks back now and so were not taken with my new camera).
However, today I wanted to share with you my all time favourite scone recipe. These scones (from “The Best of Annabel Langbein Great Food for Busy Lives“) use lemonade to give them extra lightness. And above all, they are dead simple to make, and use only four ingredients!! In New Zealand, we never use cookie cutters to cut our scones like the English do. That’s just too refined for our tastes. In our minds, scones should look a little ragged and rustic. My favourite way of eating them is with whipped cream and jam. The English use clotted cream which is now available in Jumbo supermarkets. But they are equally good with some butter, and in my opinion, should be eaten warm or at the very least on the same day. They are the perfect idea for a last minute or unplanned afternoon tea with friends. I always make sure I have a couple of cans of lemonade on hand so that I can easily whip them up whenever I feel like it.