After many weeks in and around Christchurch we have finally made our way south. This journey marks the first time that we are all travelling in the bus with car happily being towed behind. It was a new experience which also highlighted the things that we still need to do or learn on the bus. We have already become experienced at removing the car and trailer in order to back track after being led past our destination, thanks to our Tom Tom, and trying unsuccessfully to reverse with said trailer and car attached.
It has been a week of changes that is for sure. Not only the change for the kids and I to be travelling with himself but also the change of not being around family and friends and also giving up on Facebook for the rest of this month (feels very strange not to update our travels daily and yet very refreshing at the same time) along with the weather suddenly changing from a heatwave yesterday to thunder, rain and hail today! I guess that is what happens when you travel south as Autumn approaches.
So with the cold and stormy weather around us a warm afternoon tea treat was in order. This is a basic scone recipe from The Edmond’s Cookbook which I have just halved in order to make it fit into our little bus oven. It still makes the same amount of scones just a smaller version 🙂
1.5 Cups Flour (white or brown)
25 gm Cold butter
3 Teaspoons baking powder
1/4 Cup of currents or sultanas (optional)
1/2 Cup and 1/8 Cup rice milk – or cow’s milk … we only use rice milk because we don’t stock the other:)
- Preheat oven to 220 C
- Mix flour and baking powder in a bowl
- Cut the cold butter into small cubes and then ‘rub’ into the flour mix until it looks and feels like fine breadcrumbs. Add fruit now if you are using it.
- Make a well in the middle of the flour and butter mix and pour in the milk
- Using a knife mix the flour and milk by cutting across it until a dough begins to form.
- Using your hands lightly bring the dough into one ball. You may need a little bit milk if it is a little crumbly or a little bit of flour if it is sticky.
- On a floured tray flatten the dough into a rectangle shape that is still at least 1.5cm high or higher (tray to top of dough)
- Cut into 16 squares and bake for 10 mins or until brown on top
- Enjoy warm or cold with butter and jam
Hope this finds you all happy, healthy and enjoying the life you have.