From rural France to rural Wiltshire, we were flitting about all over the place last week.

So, we’ve had a week off the climate kind path, that’s safe to say. But look at this treasure gracing Winchester Station platforms, a fantastic example of a community growing initiative. The best we’ve seen we’d go so far to say, just love the little spoons!

Incredible Edible, Winchester

By the time we were passing through late Sunday evening, ready to eat meant eaten already. Spotted one strawberry hidden deep in the leaves, so we know strawberries were once there.

As passers by the spoils aren’t ours to take anyway, nee matter, we were returning from our aunt’s with ruddy fresh eggs from her actual free range, very happy chickens,  jam made with gooseberries from the garden, and oh so fragrant sweet peas from the vegetable plot.

Getting the train back home to east laandan with this veritable stash makes you feel like you’re headlining in an Enid Blyton tale.

What’s more, as you see, we were greeted with cream tea when we arrived. Complete with  jam made from homegrown strawberries, and freshly baked scones being lifted from the Rayburn as we stepped through the door. Accompanied by lashings of tea, cucumber sandwiches, salmon sandwiches, and (local cheddar) cheese with no crusts. Food heaven as far as we’re concerned. And a first course of coronation chicken with new potatoes in marjoram butter, oh my so pretty. What a treat.

Now, auntie doesn’t need a recipe for her scones, or anything for that matter, and everything she cooks tastes Amazing. So while we didn’t make them, we are reminded of the wonders of the humble scone. They are the fail-safe, quick and easy as cornerstone of British baking and afternoon tea-ing.

So here’s the recipe, mostly to give some semblance of credence to our country blatherings.  Makes 8, or 12 mini scones, in under 30mins.

Ingredients

225g self raising flour

55g butter

25g sugar (we always use unrefined fair-trade when we go granulated)

150ml milk

pinch salt

1 free range egg, beaten for glaze

Method

Oven on at 220°C, lightly grease a baking tray.

Mix the flour and salt and rub together with the butter.

Stir in the sugar, then the milk to get a soft dough.

Turn on to a floured surface and lightly knead. Pat it out so it’s about 2cm thick. Use a 5cm cutter to stamp out rounds and place on a baking sheet. Lightly knead together the remaining bits of dough and stamp out more scones til it’s all used up.

Brush the tops with beaten egg and bake for 12-15 minutes until they’re well risen and golden. Try and let them cool a little before cutting into them, it is for the best (though not absolutely essential if you can’t deal).

Aren’t we lucky potatoes.

Incredible Edible from WinACC (Winchester Action on Climate Change. Pretty cool huh?

 

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