SHORTBREAD & CHAMPAGNE

posted on: 20130916

Beachside fun at Aberdeen on our weekend road trip followed by a sneaky peek at Trump International...no sign of Donald!

posted on: 20130813

My Granny is the queen of all scone baking. Fruit, plain, treacle, bran - she's nailed them all! I have to say that I'm a bit of an old fashioned gal at heart who likes nothing more than a good old fruit version.

FRUIT SCONES

225g self-raising flour

1 teaspoon of baking powder

(I had no baking powder so half n' half of plain and self raising flour does the trick!)

4 tablespoons of caster sugar

50g unsalted butter, chilled and diced

1 egg

75ml milk

Approx. 2 handfuls of raisins/sultanas

a baking sheet, greased

Makes approx. 8 massive versions/10-12 normal

Preheat the oven to 220°C (425°F) Gas 7. Combine the flour, baking powder, raisins and sugar in a bowl and mix together thoroughly. Add the butter and now it's time to get your hands dirty! Combine the flour mixture and butter by grinding with your fingers until the mixture resembles breadcrumbs (food processor optional!). Make a well in the centre.

Beat together the egg and milk in another bowl, reserving 1 tablespoon of the mixture in a separate bowl. Pour most of the remaining liquid into the flour mixture and bring together into a soft dough using a fork. If there are still dry crumbs, use a bit more of the liquid. Turn onto a lightly floured surface and knead briefly until smooth. Gently roll out the dough and use 4/5cm biscuit cutters (for neat scones). Alternatively, create larger mounds of the mixture for more substantial eats - I personally think the more haphazard look is more appealing and tastier!

Arrange the scones, spacing them apart and brush the tops with the reserved milk and egg mixture. Bake in the preheated oven for approx. 8-10 minutes until risen and golden. Transfer to a wire rack to cool. Serve warm with butter, jam and cream.

Enjoy!

ROYAL BABY

posted on: 20130723

Card options for the Royal Baby?

Shortbread and Champagne

Mhor, Callander and Lochearnhead, Perthshire

posted on: 20130722

Taking advantage of the continuing heatwave, we decided to take a trip to rural Perthshire this weekend. After a quick stop off in Callander for some amazing wholemeal sour dough and olive bread from Mhor Bread, we continued on our way North. Some river swimming left us minus a flip flop when it decided to float down stream at rapid pace, so after some comedy gold hopping and fashioning golf shoes as regular footwear (as you do), we made our way to sample the delights of Mhor 84 , a new motel/hotel with spectacular interiors and delicious food.

I know I am most definitely biased, but there is no better country in the world than Scotland ... especially when the sun is shining!

Someone acquired the remaining flip flop as their new toy!

Argyll & Bute, Scotland

posted on: 20130715

A sunny afternoon spent exploring the west coast's winding roads around Helensburgh and Cove led to some secret gems. Knockderry Castle was spectacularly situated and the Isabella Campbell memorial amongst them!