The best New Year’s resolutions are those which are the most personal: to love, to be kind, to be a dreamer and to not break whatever you cherish the most. I stepped in 2015 with a lot of aspirations and dreams to fulfill. These remind me of my journey and embody my spirit to be stronger. I want to see the beautiful and enjoy every step I take no matter how hard it is. We forget so easily that the basics in life are most of the times the only thing we need. And so, I was over the moon to spend the holidays back home with the man I love in a place filled with memories, home.
Home is the expression of our wishes and one of the beautiful things in life. As I move forward I leave behind places I love, and I am looking more and more for settling to live fully; leave behind the worries and bring forward the good obsessions. All, let’s remember how to stay glad and stay in love. My 2015 started in the momentum of home, surrounded by love, good food and wonderful things. Take a peek at how the holidays went for me and enjoy the film, the scones and life, the most!
1. Preheat the oven to 475°F (220°C). In a large bowl, combine the flour, baking powder and the salt, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Add the fruits and stir.
2. In a small bowl whisk the egg with sugar and when combined pour in the light cream Stir well.
3. Make a well in the center of the dry mix, then add the cream mixture and combine. Knead gently until smooth (don’t knead dough too much or scones will be tough).
4. Scatter some fl our onto the work surface and roll the dough into a round about 1.5 inch (4 cm) deep. Using a round cutter, cut out 10 rounds and repeat until you have all scones. Use the leftover dough to cut out more scones as needed. Place the scones onto a baking tray lined with parchment paper. Brush the scones with the extra light cream and bake for 14 minutes. Serve with hot tea or coffee. •
This recipe first appeared in What Liberty Ate Magazine Issue #7