As I was expecting a visit on Tuesday afternoon from my second cousin who lives near Washington DC, I thought it would be fun to make a cream tea to celebrate our shared Cornish heritage.
I dismissed the idea of making 'splits' - a kind of sweet, soft bread roll that Gran used to make and decided to make scones.
I haven't done a great deal of baking here and my first batch was a disaster - thin and solid. They went in the bin and I started again. The problem was that I had not appreciated how much baking powder was needed to convert all-purpose flour to something close to self-raising flour.
My second batch (above) was slightly better but still had a slight graininess from the sugar, since caster sugar is not common here.
A further challenge was the cream and I had to substitute whipped 'heavy cream' for clotted since that is not available here except, mysteriously, in small glass bottles.
Anyway, tea in front of the fire and a catch up chat was good fun..