GRAB A CUP OF GOFEE
Welcoming Winter
Note from Andiswa
‘In the depth of winter, those who prefer summer more have to learn to find the invincible summer within.’
I’m not sure if it’s because I’m not a summer person (well, let me rather note that, I prefer a cool weather than a very hot summer), that I believe that this year, we had the longest periods of summer days than usual. It’s probably something to do with Climate change, but I’ll leave that to the experts (geologists).
Without knowing when it will finally come, winter has arrived, and I’m here to embrace it, to say ‘welcome back my old friend.
In the depth of winter, those who prefer summer more have to learn to find the invincible summer within. And those who prefer winter more, have to understand that in the cycle of seasons, there is no such a thing as victory or defeat. Because after winter comes spring. No season reigns supreme over the other, such is also a cycle of life.
As whether we go through grief or happiness – one doesn’t reign supreme over the other. All things happen as they should.
Winter provides us a time to build comfort at home.
With that said, food always plays a big role in my life and more during this season. From baking old recipes to creating new ones. Home cooking provides comfort in this season, with that comes warmth.
Please enjoy this video, bake, cook, subscribe, like and share.
There’s an old Italian chef who always praises himself for “cooking good’. I love his passion for his heritage food.
read more below….
More than anything, I love his passion for what he does. I feel his emotions after seeing the results of cooking. There are times where, I feel like crying in disbelief,
Orange Scones
Strawberry and Raspberry Jam
Orange Scones
Equipment
- 1 Pastry cutter or a large firm fork
- 1 Cookie cutter
- 1 Baking Tray
- 1 Mixing jug
- 1 Mixing Bowl
- 1 Rolling Pin
Ingredients
- 300 g Cake Flour
- 120 g Salted Butter, cold and diced
- 3 Teaspoons Baking Powder
- 3 Tablespoons Castor Sugar extra for sprinkling
- 120 ml Full Cream Milk cold
- 1 Extra Large Egg extra egg for eggwash
- Zests of 1 Medium Orange
- 1 Teaspoon Vanilla Paste or essence
Instructions
- Preheat the oven to 190℃ and line a baking tray with a baking paper. Set aside
- Sieve the flour and baking powder into a medium mixing bowl. Add sugar and mix well.
- Add the butter and cut it into the flour using a pastry cutter (or a large firm fork or fingertips), until the mixture roughly resembles a crumb texture, if there are visible large butter pieces left, use your fingertips to break/rub them into the flour mixture. Make a well in the centre.
- In the meantime, in a measuring jug, pour in the milk, add the egg, vanilla paste, then orange zests, whisk until all is well combined.
- Add the milk mixture in centre of the flour (where you created the well). Use a fork to mix everything together until it starts to come together but is still roughly crumbly.
- Turn the dough onto a floured worksurface and use your hands to bring the dough together, use a rolling pin to flatten it into 2 centimetre thickness (you can use a ruler to be precise).
- Use a round cookie cutter to cut out scones, and transfer all onto the prepared baking tray. Brush the top of the scones with the egg wash and sprinkle with sugar.
- Bake the scones for about 12 to 14 minutes (see note 3), until slightly browned on top.
- Allow the scones to cool on a wire rack and enjoy with coffee, clotted or whipped cream and jam.
Video
Notes
- Be careful not to over mix the scones dough.
- If you don’t have a good quality salted butter, I recommend you buy unsalted butter and add a pinch of salt.
- Please understand that ovens are not the same, the temperature heat varies from one oven to another. So baking time may not be the same (you may need to bake between 15 to 18 minutes) and you may not get the same result as seen on the pictures, do not despair when this happens.
