This past Saturday myself and my friend decided to redo a hike that we had done this time last year. It's a day long hike that covers c. 20km but that's 20km of constant hills!! The last time we did this hike it poured rain from the heavens, we got drowned and the whole experience was more akin to torture than our planned mini holiday. Therefore we set off to conquer this hike without carrying a paddling pool in our boots.
The walk was absolutely brilliant. It was quite tiring, some of those hills just go on forever, but it was a wonderful experience and the views were just amazing!
|The view from the top of one mountain|
250g Bread Flour
150g Plain Flour
25g Dark Brown Sugar
75g Granulated White Sugar
1 tsp Baking Powder
1 tsp Baking Soda
60g Butter (Room Temperature)
2 Eggs (Medium)
1/2tsp Lemon Extract
75g Fresh Raspberries
75 g Fresh Blueberries
50g Chopped Fresh Strawberries
Preheat your oven to 205C/400F/Gas Mark 6. Sieve together the flours, baking powder and baking soda. Add the sugar and mix thoroughly.
Add the 1/2 tsp of lemon extract to the milk. Mix, let sit for a few minutes and then beat in the eggs.
Chop up your butter into pieces and then rub these into the flour. You will know it has been thoroughly incorporated when the mixture resembles very tiny bread crumbs with no big pieces.
At this point knead your mixture until it goes smooth. If using a stand-mixer, take care not to over knead, stop once the mixture is fully incorporated and coming away from the bowl up onto the bread hook.
Then flour your berries (plain flour) and, leaving a few raspberries to the side, pour the berries into the bowl and continue to mix just until they are evenly throughout the mixture. Stop mixing and add the rest of the raspberries in halfs, then mix gently with a spoon. The mixture will be VERY wet and messy but that's alright, just trust me on this one.
Gently divide the mixture into 9 even portions and roll these gently placing them on a lined baking sheet.
Let the unbaked scone sit for 10 minutes before smoothing with a damp pastry brush, egg wash at this point if you prefer. Then bake for 20 minutes or until they are browned and sound hollow when tapped on the base. Then Enjoy ;)
|As close as I've ever come to the original avoca inspiration!|
|Could you say no?|
We had a hard decision to make but we couldn't dream of leaving this little creature in the woods alone, so Spot joined us for the end of our hike.
She came home with us that night and spent one night away from home before we found the owner via a microchip registration. She was the sweetest most gentle little creature and only wanted love and attention. So although it added significantly to our hike and kept me from my scones for a while, this little face was the highlight of the whole walk.
This reminds me I must say a massive thank you to Lucy for giving me a Kreativ Blogger Award. I will be posting again tomorrow and will write further about her then. In the mean-time I hope you enjoy the scones and the story =)