A slightly different post for you this week....
For my writing homework for yesterday's meeting of my writing group, the South Side Quills, we had to write instructions for something in the voice of a well known person, writer, poet, personality. An example we were given was writing in the voice of Shakespeare, but failing in my ability to write something of that caliber I chose Yoda, Jedi Master from Star Wars. There was much laughter in the group as I read it. I thought I'd share it here for your amusement. Those that "know" Yoda will know that he says many things backwards. The words in "apostrophes" are his actual quotes from Star Wars.
Enjoy you will I hope.
Making Scones with Yoda.
To make scones today teach you I will.
Start here. One egg and one sugar dessertspoon full together will you beat. In pan or microwave, you choose, one tablespoon butter now melt, which then into three-quarters cup of milk you will stir.
Now combine two cups flour that will self-rise with salt one half teaspoon, and into bowl together sift. A well in the flour make you will, and into this the egg and milk stir now. Soft dough make by gentle mix.
Now on floured board the dough ball you knead, but caution very lightly. Five times will suffice.
To half inch thickness pat dough, then make ready scones to cut. “Size matters not”, but not too big nor too small, about ten make you should.
Onto tray lightly greased, close by one another, scones be placed and cold milk over brushed.
Cook now 230 degrees Celsius you will for minute’s ten to twelve.
With a clean tea-towel a basket you will prepare to fold the hot scones into from oven when golden topped.
Burn or overcook not, if thus, then “much to learn you still have”, but “nothing more will I teach you today”.
Only left is to butter and jam spread. Enjoy you will.
And here is my actual scone recipe - probably much easier to follow than Yoda's version. This is a recipe my sister gave me some years ago and the one I always use. Quick and easy if you discover visitors are on their way. Extra delicious straight form the oven.
1 egg, 1 tablespoon butter, 1 dessertspoon sugar, 3/4 cup milk, 2 cups self-raising flour, 1/2 teaspoon salt.
Beat egg and sugar together. Add melted butter to milk. Sift flour and salt together. Make well in the flour and stir in egg mixture and milk. Mix to soft dough. Turn onto floured board and knead very lightly (about 5 times). Pat or roll out to 1/2 inch thickness. Cut with scone cutter. Place on lightly greased tray. Brush with cold milk. Cook 230 degree Celsius for 10-12 minutes. Makes about 10.
I took fresh baked scones and Lilly Pilly jam and plum jam along to my writer's group to share for morning tea. I blogged about the Lilly Pilly jam last year made from fruit picked from the Lilly Pilly bush in my front yard. So delicious. You can see that post again by clicking here if you missed it - Lilly Pilly jam
Last week Selina from Life Outside Work blog asked me to share my Apricot Jam recipe - so here it is - strangely I don't have a photo of the jam!
Apricot Jam - from Cobargo Country Women's Association - printed in the CSR Australila's HomeMade Jams & Preserves Book (a wonderful little book I've used over and over for years)
1.5kg just ripe fruit, 1.25kg sugar, juice of 1 lemon
Use this ratio to adapt to the quantity of fruit you have. I always just cut the lemon in half and throw the whole thing in. I usually add 3 lemons to 4kg of apricots and also add 3 green apples (peeled, sliced and stewed before adding)
The lemon and the apple helps with preserving and setting as apricots are one of those fruits that are low in pectin, along with cherries and strawberries.
Halve fruit and take out stones. Sprinkle some of the sugar over and let stand overnight until syrup forms. Cook gently until tender, add remaining sugar and lemons and apple. Boil rapidly until it jells, stirring from time to time to make sure it doesn't stick.
Bottle and seal immediately.
Enjoy on hot scones!
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