Happy weekend, guys! We are painting this weekend with little breaks for wall paper stripping in another room, but since we’ve only just started we are in high spirits, very motivated and enjoying the ride so far. Once the wallpaper in the study comes off, I’ve decided to learn to plaster the walls myself. It’s like frosting a giant cake, right? What can go wrong 😛 ?! It cannot be that hard, plus I think I will really enjoy the process. Wish me luck!
I’ve been thinking that plastering may be something within my skill set for a while, but what finally motivated me was a rather unpleasant experience. We had a plasterer round our house the other night to get a quote and he was being both racist and sexist to my face. I was so stunned, I had no idea how to react. I laughed it off to diffuse the tension and then I’ve had some time to think about it some more and I got so mad! I should have thanked him on the spot and told him to leave. What an idiot! Needless to say he isn’t getting the job. I am not putting up with this cr*p in my own house!!
Like most women, I’ve had a lifetime of sexism directed at me and I’ve had enough, quite frankly. Racist remarks were even more of a shock, but then that’s the new normal in this Brexit climate, isn’t it? It makes me both sad and mad at the same time. I’ve lived here for over 12 years now and for the first time ever I feel like I do not belong anymore. And I know that so many other people feel exactly the same. Fortunately, there are still some open-minded and welcoming British people around, who treasure diversity, or else I would be off at the drop of a hat.
So while I will probably be up a ladder with a steamer in one hand and a scraper in the other as you read this, I will take a few minutes to share this new recipe for vegan scones with you to sweeten up your weekend. I’ll be the first one to admit that I was a massive scone sceptic for years. I kept on telling Duncan that I hate scones and I do not understand what the fuss is all about. It wasn’t until I learned to make them myself that I’ve become a convert and also realised that the scones I did try must have been stale and overworked. If you take the time to make them properly and eat them while fresh, they are really delicious.
The key to a nice, well-risen scone is handling the dough as little as you can get away with. It may affect the way they look, as the dough will be a bit bumpy and scraggly, but they will taste so much nicer, I promise. So please resist the temptation to knead the dough smooth – this is not bread. Handled correctly, they will end up light and fluffy with a nicely browned, crispy crust. Once the scones are out of the oven, wait for them to cool down a bit and then cut them in half with a serrated knife. Fill with a thick layer of vegan yoghurt and your favourite jam. While strawberry jam appears to be more traditional, I prefer raspberry jam myself so that’s what I used.
Also, if you don’t live in the UK, you might not be aware that the way you fill your scones is a bit of a contentious point between two gorgeous areas of the UK, Devon and Cornwall. While Devon scones feature clotted cream at the bottom and jam on top, Cornwall insists that the reverse order is the only correct way to serve them. I am with Devon on this one, but try both ways and decide for yourself 😛 .
TO SERVE WITH