Recently we invited four generations of women from a local family in Warren to join us in the paddock for a Mother's Day afternoon tea. We baked a Sophie Hansen cake and Elsie ('Nan') brought her famous scones. In honesty, it was a photo shoot but it felt like a special occasion.
Elsie is like an 'every mother'; someone you feel instantly at ease with. She is a committee member of the hospital auxiliary (among other things), has mentored young women on the fringe over the years and is always asked to make the scones for community get togethers. She smiled the whole time. Bernie is her daughter. She runs the local supermarket with her husband Kevin. A ball of energy and exuberance. Sandy is her daughter, a teacher, photographer and mother to two sons. Jess is the daughter in-law, Manager of the supermarket, an unofficial town Mayor and mother to the divine Elsie junior who sits on her lap.
I tell you all of this for context. Because context is important. Mother's are never just mother's are they?
We were fortunate enough for Elsie to share her special scone recipe with us. Enjoy X
2 cups self-raising flour
2 tablespoons butter (room temperature)
1 teaspoon salt
1 1/2 tablespoons sugar
1 cup full cream milk
1. Sift flour, salt and sugar together.
2. Rub butter in with fingertips - 'lifting' the flour as you go.
3. Make a 'well' and pour all the milking, stir with a wooden spoon from the inside out until just combined.
4. Turn out on a floured board and bring together with palms.
5. Flatten lightly with hands to required height.
6. Cut and put on sprayed tray, and dab top of scones with milk.
7. Cook for 12 mins at 230 degrees.