Scones with Raspberry Fool Topping

With another mob of sheep and lambs to crutch, it was my turn on the morning smoko again today. We an oversupply of raspberries in the garden I decided to top my plain sweet scones with this delicious raspberry fool. It is super simple to make and takes no time at all. As well as the scones I made BLT sliders using homemade rolls. 

Raspberry Fool

This recipe makes enough to top the below scone recipe, or serve about 4 people for pudding. You can easily double the recipe.

1 cup of cream
1 heaped tablespoon of icing sugar
1 1/2 cups fresh raspberries

In a medium sized bowl, add the icing sugar to the well chilled cream and beat until thick. 

In a separate bowl, mash the raspberries until mostly squished. Add the whipped cream to the fruit and gently fold together. 

Return to the fridge until needed. 

If your serving this as a dessert, then place the fool either into a serving bowl, or into individual serving glasses.  








Plain Sweet Scones - makes about 12 scones or 24 halves

3 cups plain flour
6 teaspoons baking powder
3 generous tablespoons sugar
170g butter
2 eggs
enough milk to top the eggs up to 1 1/2 cups of liquid

Preheat the oven to 220deg. C and line a baking tray with baking paper.

Sift the flour and baking powder. Add the sugar.
Grate the cold butter into the flour, then rub in until the mixture resembles crumbs. 

I used a pastry cutter to speed things up. 

Measure the eggs and milk in a jug and beat until the eggs are well combined. 

Make a well in the centre of the dry ingredients and pour in the milk mixture. 

Stir using a table knife until the mixture is just combined. Don't worry if the mixture is a little damp, a wet scone is a happy scone. 

Turn out onto a floured surface - I always use baking paper for easy cleanup, and press together to form a rectangle. 

Cut into 12 equal sized squares and place onto the lined baking tray. 






Bake for about 15 minutes until well risen and lightly browned. 

They should sound hollow when tapped on the bottom. Set aside to cool. 







Once the scones are well cooled, cut them in half and spread with raspberry jam, top with a generous dollop of raspberry fool. 

Our little blossom, out of her farm clothes, and being the wool shed hostess.
Happy baking!

Banana Cake for Morning Smoko

Providing a tasty selection of eats to employees and visitors has long been a source of pride for any typical farming household. My Grandmother was a great home cook, and my mother has always continued this tradition in the way she caters for all who visit the farm. My Grandfather often joked that 'the more you eat the better you're paid', and I know there have been many, many hundreds of contractors, shearers, shepherds, family, friends and neighbours who have appreciated the time and effort these super women have put into feeding them.

With Mum busy in the yards it was my turn to make the morning smoko for Kevin the mobile crutching (for the non-farmers out there, that's trimming the wool from around the sheep's bottom) contractor and all the family working in the yards to keep the sheep moving.  To go with the cake I made Garden Brushetta with sourdough, and traditional Cheese Scones. I got the Banana Cake recipe from the ever reliable Edmond's Cookbook.

Banana Cake

125g butter
3/4 cup sugar
2 eggs
2 to 3 very ripe bananas
2 tablespoons hot milk
1 teaspoon baking soda
2 cups plain flour
1 teaspoon baking powder

Preheat the oven to 180deg. C. and line a 20- 22cm baking tin with baking paper. 

Cream the butter and sugar until pale and fluffy. 

Beat the eggs in one at a time until well combined. 

Mash the bananas, and using a spatula or wooden spoon stir them into the butter mix. 

Dissolve the baking soda in the hot milk and stir into the mixture. 

Lastly, fold the sifted flour and baking powder into the mixture. 

Place the mixture into the baking tin and smooth over the top. 

Bake for 30 to 35 minutes until a skewer inserted into the middle of the cake comes out clean. 

Allow to cool in the tin for about 15 minutes before transferring to a baking rack. Allow to cool completely before attempting to remove the baking paper as the cake is quite delicate, but also really delicious, when warm.






For a simple and quick Lemon Icing, melt 2 tablespoons of butter with 2 to 3 tablespoons of water. Add as much icing sugar as is required to make a smooth spreadable icing. Spread over the cake once it is cool. 

Little Miss had a great time helping chase the sheep up in the yards.