It's hard to believe that we're finally here at the Platinum Jubilee. Many people we know have been preparing all year for events over this very special holiday. We have been following all the Shynefest posts and Send Primary School's Jubilee day plus all the celebrations around lighting the Jubilee Beacons. Woking has been full of patriotic cheer including a communal grassed area in the main square. We, however, have not been away from the oven for two days but it's worth it to bring our scones and cakes to our lovely customers. What are you all up to? Isn't there a lot to choose from? We will be at Cobham Heritage Jubilee day tomorrow on the Leg o' Mutton Field. Then, on Sunday, we will be rocking out to the Queen cover band at Horsley Towers. Yes, the weather forecast is dire but WE DON'T CARE! We will be there with vintage frocks and wellies - well, maybe not Mike but you never know. We will not be beaten by several spots of rain. Bright red lipstick will be worn and hair will be rolled. If you see us, do come over and say hello.
We had a lovely event on Wednesday at Papercourt Sailing Club. The charity Heartbeat hired this fabulous venue for a Jubilee tea with entertainment provided by the U3A Ukelele Band. It was grey and cold outside but inside there was nothing but cheer and bunting.
You may have seen my posts about our other events. The farmer's markets are becoming busier and we are getting many repeat customers who look forward to a bit of vintage crockery, tea and banter every month. Are you one of them? We have also been at a beautiful pre-wedding party in Shere where, as you may already know, our caravan had to pushed out of the wet grass. My heart was in my mouth for the whole time but, like a swan, above the water I was able to present smiles and positivity. Luckily our beautiful caravan survived to tell the tale with only a couple of scrapes and, unlike in my nightmares, no toes were lost under the caravan.
We have a few more private events coming up over the summer and will be closing our bookings for this year and looking to our calendar for next year. We are so grateful to everyone who has supported us. Many people have been complimentary about our scones. A top tip is not to overmix the dough. Don't treat scones like bread and knead your dough. Instead, you will need to go against the instinct to squeeze the dough. Tip it onto the counter while it is still quite crumbly. If you need to add more liquid only add a tiny bit at a time and then press the dough together. It should not look smooth. The rougher the better as long as it isn't falling apart.
In the meantime, as a reward for my loyal followers, please find below a recipe for Earl Grey and Strawberry Scones. It's worth experimenting with the flavours as this recipe is still a work in progress. We'll let you know when we've perfected it but let us know how you get on too:
Ingredients
450g self-raising flour
3 tsp baking powder
75g cold butter
50g caster sugar
120ml milk
1 egg
3 tsp Earl Grey tea leaves
One handful strawberries soaked in Earl Grey tea
Method
Make a cup of Earl Grey tea, allow it to cool and then soak your strawberries overnight in the cold tea.
Measure the flour and baking powder into a large bowl. Grate the butter into this mixture and rub it into the flour and baking powder with your fingers. Add the sugar to the mixture and combine. Meanwhile, boil the milk to 60C, remove it from the heat and add the Earl Grey tea leaves to the milk. Allow the milk to cool. Once it is cool, strain the milk into another jug and discard the tea leaves. Whisk the egg into the milk mixture and then mix this into the dry mixture with a fork. Strain the strawberries and discard the cold tea. Add the strawberries to the mixture. Before the mixture is fully formed into a dough, tip it out onto the table. If it is too dry add a small amount of milk. If it is too wet, add a small amount of flour. Press the mixture together until you have brought the dough together. Then using flouring your cutter regularly, cut out about 8 large scones. Reroll any leftover dough and use the cutter to make more scones. Bake in an oven preheated to 190C for about 15 minutes depending on your oven.
We hope you enjoy this recipe. Please send us photos of your scones and have a wonderful Jubilee weekend. We hope to see you in your wellies and raincoats.
x Mel