And with that a new day marks a different year.
The number at the end of the date has added a number for us to remember when filling things out.
And people everywhere talk about how they’ll change their lives.
My new year was quiet, I sat on the beach with fireworks all around and looked out into the horizon considering how the tide doesn’t care about all that.
When it washes onto the beach everything is washed clear.
I kind of like that, it means no one has to wait until some date to become the person they want or set on a new path, just be like the tide, whenever you want is whenever that it will work.
Sorry to be so serious on you, it was not my intention. And so early in the year.
My recipe today is much lighter, fluffy and…British.
It has been a while since I’ve made something from the island nation above Europe so thought I would start the year off with a traditional oldie but goodie.
How can anyone go wrong with scones?
Oh and to make these even fancier with your tea, I added a dose of roasted strawberries.
Scones with Roasted Strawberries
Adapted from Donna Hay
500g strawberries, hulled and halved
3/4 cup sugar
1 orange peel
1 vanilla bean, halved
Adapted from Bill’s Basic’s – Bill Granger
3 tablespoons confectioner’s/icing sugar
3 cups flour
6 teaspoons baking powder
200ml pouring cream
Milk, for brushing
200ml whipped cream to serve
Preheat the oven to 200°C/400F and line a baking dish with greaseproof paper, allowing for the paper to overhang on all sides by 1/2 inch. Set aside.
In a bowl combine the strawberries, sugar, orange peel and vanilla bean.
Once, well coated in sugar, allow to sit for 10-15 minutes.
Place in the prepared baking tray and cover over with another layer of greaseproof paper, tuck in to ensure the strawberries are well covered.
Remove from the oven and allow to cool completely, a minimum of 30 minutes.
Maintain the oven temperature and prepare a baking tray with an even sprinkle of flour.
For the scones, sift the confectioner’s sugar, flour and baking powder in a bowl, make a well in the center.
In a separate bowl, add the cream and lemonade and add to the flour.
Mix the ingredients together with as little mixing as possible, you don’t want to overwork the dough.
Turn out onto a floured surface and ensure an even thickness.
Using a small cookie cutter cut into rounds and place on the prepared tray.
Lightly brush the tops of the scones with milk.
Bake for approximately 10 minutes or until lightly golden on top.
Remove from the oven and allow to cool.
Meanwhile, pour the juice away into a container for later use (another blog post coming on that) as much as possible from the strawberries.
Once cool, slice the scones open, spoon a few strawberries on top and finish with whipped cream.