Read - Chat

preserving memories

i visited a memory
of childhood curiosity
at my grandmother’s
cracked kitchen door
where late summer aromas
in a sugary, apricot haze
in a pan atop the stove
awaiting mother and daughter’s
coaxing of rich ripe fruits
into tasty, spreadable jams
sealed in oven sterilized jars
arousing that anticipation
of greedy indulgent consumption
on home-made Sunday scones

how long does a door
remain ajar?

First Published in ‘Alchemy’ FSP 43, 2019

Cook - Eat

Sunday Scones

1 egg
2 teaspoons sugar
30g melted butter
¾ cup milk
2 cups SR flour
½ teaspoon salt

Preheat oven to hot (230˚C)
Beat eggs and sugar together until thick.
Add melted butter to milk.
Sift together flour and salt into a bowl, make well in center.
Using a knife stir in egg mix, then milk mixture and stir to a soft dough.
Turn onto a floured surface, knead lightly. Pat to 1 cm (½ inch) thick.
Cut out with a floured 5cm (2 inch) cutter, plunging cutter straight down and back out - do not twist. Re-roll and continue to use all dough.
Place close together on a lightly greased baking tray.
Brush tops with a little milk.
Bake for about 10 - 12 mins until the top is golden and it sounds hollow when tapped.
Serve with jam and dollop of cream
Makes approx 12

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