“A true warrior, like tea, shows his strength in hot water.” - Ancient Chinese proverb
Today, I thought I would get a shot of me with afternoon tea standing in the snow. We took this photo just as the snow started to fall again this afternoon. Within 15 minutes our backyard looked like this.
Mike worked from home today. So I decided to make him macaroni and cheese for lunch and Pinwheel Scones for afternoon tea.
Its been years since I made Pinwheel scones, but a search on the internet found me trying this recipe by Hadley Wickham who advises that the source of this recipe is from a Rally Cookbook.
1 1/2 cups plain flour
1/4 teaspoon salt
2 tablespoons butter
3 teaspoons baking powder
2 tablespoons boiling water
5-6 tablespoons milk
Date – add half a cup of chopped dates.
Cheese – add 1 cup grated cheese and 1/4 teaspoon dry mustard powder to dry ingredients.
Pinwheel – roll out into a rectangle 1cm thick. Sprinkle with1/2 cup brown sugar and 1 teaspoon cinnamon. Roll into log from short side and cut into slices. Place on well greased foil or non-stick baking sheet for easy clean-up.
Savoury – Add chopped cooked bacon and chopped parsley to dry ingredients.
- Preheat oven to hot –220C
- Sift flour, baking powder and salt. Stir in any fruit/cheese etc.
- Melt the butter in the boiling water in a cup and add the milk to bring it up to 3/4 cup.
- Pour wet ingredients into the dry. Mix quickly and lightly with a spoon. Mix should look soft and moist – add more milk if needed.
- Pat out into a rectangle on a lightly floured counter and cut into shapes – 8-10.
- Brush tops with milk and bake immediately in a hot oven for 10 minutes.
Reminder: Don’t forget you can win this gorgeous kit here, you have until Friday to enter the draw.
Read this post here for instructions.