Mother's Day Afternoon Tea
05:24
It's Mother's day this Sunday, why not spoil her with some afternoon tea treats. These homemade miniature scones and brownies are really easy to whip up in an afternoon. And they keep really well in an air tight container too. So you can make them a few days in advance. They are sooo tasty and guaranteed to impress your Mum with your baking skills, even if your a hopeless cook.
I due to become a Mother myself in a few weeks time which is a very strange feeling. I can't imagine what it's going to be like. It makes me feel closer to my own Mum as carrying a child has been such an amazing journey. It's an incredible roller coaster of emotions of exciting highs and worrying lows. We are counting down the days now until we meet our baby!
Blueberry
& Lemon Scones
You'll need...
50g butter
200g Self Raising Flour
50g caster sugar
A pinch of salt
50g blueberries
1 lemon
1/4pt milk
50g Icing sugar
To Make...
Rub the butter into the flour, add the
caster sugar, salt and whole blueberries.
Finely grate the lemon rind and add to
the bowl.
Mix in the milk with a round bladed
knife to make into a soft dough.
Knead lightly on a floured board,
separate into 8-12 pieces. Roll these in a ball and then flatten them into disk
shapes cut the edges off with a small crinkle circular cutter.
Brush tops with
a little milk to glaze.
Bake at 200oC in preheated oven for
10-12mins or until risen and brown.
Mix the icing sugar with lemon juice
until smooth and runny.
Drizzle the icing over the top of the scones
with the back of a spoon
when the scones are completely cold.
Pear
& Macadamia Nut Brownies
You'll need...
250g butter
500g caster sugar
100g cocoa powder
4 eggs, beaten
100g self-raising flour
2 ripe pears
100g macadamia nuts
Melt all the butter in a large mixing
bowl in the microwave or in a saucepan over a low heat.
Add the sugar and cocoa powder, mixing
well. Leave to cool.
Meanwhile peel the pears, cut out the
core and dice into small pieces.
Roughly chop the macadamia nuts.
Beat the eggs and add to the cocoa
mixture.
Then add the flour, followed by the
nuts and pear pieces.
Preheat the oven to 180oC, Pour the
mixture into a baking tin (mine was 20x30cm)
Bake for 35mins, or until set on top.
Take care not to overcook them, they should be soft and gooey.
Leave to cool completely and cut into
approx 24 pieces.
Photographed using my Heirloom ceramic collection at Debenhams.
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