Life is gradually mellowing into a new rhythm. I am back to my clock-watching habit, but now it’s to calculate feed times rather than dashing to work meetings. Dare I say that the night feeds have become less hideous now that I’m getting my strength back and the baby has a more predictable rhythm to his day…but I don’t want to speak too soon, it could all change again tomorrow.
It’s good to be heading towards some kind of stability or normality; I don’t care for chaos. The other weekend we braved a visit to Quainton in Bucks to catch up with my uni friends – a whole day away from home with no disasters!
In other news, Matt’s Granny and Grampy (both remarkable people, blessed with long life and good health) have recently moved out of their bungalow into a care home. Granny has spent her entire life baking and I’ve been lucky enough to be given temporary guardianship of her recipe books, handwritten in neat script and with brilliant records of the hundreds (not exaggerating) of mince pies and rich fruit cakes baked each Christmas for friends and neighbours.
Obviously I’m going to have a go at some of these classic recipes though I am very conscious that there is danger here – no matter how hard I try, my efforts will never be considered by Matt to be as good as Granny’s, or his Mum’s for that matter. This apple scone recipe is a case in point: Matt grew up on this and I feel I have a duty to add it to my repertoire to keep the family tradition going, though it will probably take a good 20 years of practice before I finally get it just right. Food and cooking carry with them great nostalgic value; the link between generations.
Apple scone is, as the title suggests, a scone with apple in it. In a world of red velvet cakes and beetroot brownies it’s refreshing to work with a recipe that is solidly straight-forward and, dare I say, plain. The fruit makes the scone slightly more dense and moist than normal and pleasingly it’s not too sweet.
This is a fantastically adaptable bake: Granny suggests to eat with butter; Matt’s sister Claire suggests trying it with custard or ice cream, but I’d have it plain for breakfast with the first caffeine shot of the day. My attempt used apples from Grampy’s trees.
Granny’s apple scone
8oz self raising flour
2oz unsalted butter
1 level teaspoon baking powder
1 large cooking apple, peeled, cored and finely diced
2oz caster sugar
Sift the flour, salt and baking powder into a bowl. Rub in the butter with your fingertips until only the finest lumps remain. Stir in the sugar and apple, then add enough milk to make a soft dough.
Transfer the dough to a baking sheet lined with baking parchment. Press the dough to an 8-inch round shape and mark into 8 wedges. Brush with milk and scatter with demerara sugar.
Bake at 180c for about 20 to 25 minutes.