I used to keep buttermilk in the freezer to use when I needed it. But in December 2019 I tossed it when I cleaned the freezer out. Lorraine says it is easy to make buttermilk and I used her tips when I made these rosemary and lemon scones.
Dave and I booked our flights to Europe for our October holiday, at the beginning of the year. This was an extremely complicated booking as we had vouchers to use. And because of this, we booked seperately. The flight plan was to fly to Rome via Paris as this got us to Rome early afternoon. Last week we got an email to say that our flight from Cape Town to Paris had been cancelled. From the look of it, Air France will not be flying directly to Paris from here. We were put onto the flight from Cape Town to Amsterdam with KLM. And then onwards to Paris. Arriving 3 hours after our flight leaves for Rome. Clearly this was not going to work for us. Dave and I had a long discussion about our options.
Today’s inspirational recipe from Lavender and Lime ♥ Rosemary And Lemon Scones ♥ #ISW2020 #LavenderAndLime Click To Tweet
Given that we are in the middle of the pandemic, I did not want to try and call the Air France office in South Africa. Luckily for me, I had saved the email address of the ticketing office and sent off an email. I requested that they change our flight from Amsterdam to Paris. And instead fly us directly to Rome. We have a 3 hour wait in the airport, and arrive in Rome late afternoon. But at least we get there. I also requested that they cancel the flight from Paris to Rome. And do all of this at no charge. A day later I got a reply email saying that the changes had been made. Such brilliant service during a time when I know the airlines are under pressure. The only change she could not make was to our seat allocation. But I sent a WhatsApp message to Air France and within an hour our seats had been allocated.
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Rosemary And Lemon Scones
- 1 lemon
- 120 g flour, plus extra for dusting
- 10 mls baking powder
- 1.25 mls cream of tartar
- 60 g salted butter, cubed
- 10 mls fresh rosemary needles, finely chopped
- 75 mls milk
- Preheat the oven to 200° Celsius
- Finely grate the zest from the lemon and set aside
- Juice the lemon into a jug and set aside
- Place the flour, baking powder, cream of tartar and butter into the bowl of a stand mixer
- Use the paddle attachment and beat until bread crumbs form
- Add the lemon zest and rosemary and beat for 30 seconds
- Add 20mls of the lemon juice and the milk and mix until a dough forms
- Turn the dough out onto a floured surface and shape into a disc, 2.5cm high
- Cut out 6cm circles with a floured cookie cutter, making sure not to twist the cutter when you lift it off the dough
- Place the scones onto a lined baking tray, reshaping and cutting the dough until it is all used up
- Place the baking tray into the oven and bake for 15 minutes
- Remove and leave to cool slightly before cutting and serving
Inspiration published on Lavender and Lime August 12:
This is my second submission to International Scone Week 2020. You too can take part if you have a scone recipe to share.