I am by no means a fancy baker, but I do really enjoy baking and do it regularly. I like doing simple cakes or loaves, I make a mean chocolate and pecan brownie. However, I always opt for simple icing, I don’t care for butter or fondant icing and my icing skills are shocking (which is why Michelle decorates my children’s Birthday cakes – my horror the year my youngest daughter asked for a pink dinosaur!). Perhaps what I am best known for amongst my family and friends are my scones. Simple to make, but boy have I paid for and eaten some bad ones over the years; too dense, too dry and crumbly, loaded with baking powder to make them rise, etc! That said it is generally always a scone I opt for when I’m out for coffee.
My quest for the perfect scone started about 6 years ago! I was visiting a friend who’s Mum was staying with her. Her Mum makes the best scones and when I asked how she made them she said with buttermilk and no baking powder. They were easily the best I’d tasted so there started my search for the perfect scone recipe. I tried and tested many but settled with this recipe here. I use it as the base for any other flavour scone I’m making, both sweet and savoury.
In fact it was this very recipe that sparked my friendship with Michelle. A mutual friend of ours had been round for morning coffee and a scone, she’d mentioned this to Michelle. “You’ve got a recipe I need” said Michelle next day in the school playground. So a love of food, an invite to sample and the sharing of a recipe is what started all this off almost 4 years ago. Here we are on the first anniversary of our blog going live and we share with you the recipe that started it all.0