Goodbye Is Never Easy

I've never had a flop baking these scones

using my traditional never-fail recipe

My older son, to the right of the photo, my husband on the left and my daughter-in-law at the end of the table - all enjoying a last family tea together

For the past five years our older son and his wife have lived around corner from us. The beauty of this is that I got to see my grandchildren, a girl aged 5 ½ and a two-year-old boy every day; often more than once a day! Now this has all changed. My son, like his father, works out of the country, and has not been at home with his family during the nine years of marriage. A few months ago, he decided to resign his job and take a Sabbatical. They sold their home here in town, stored their furniture and as from today, they're living in the mountainous Drakensberg area of Kwa-Zulu Natal. My son and daughter-in-law have signed up for a discipleship course at Youth with a Mission - YWAM (you can read all about it here, if you wish) Fortunately YWAM is only three hours’ drive from us.

As the heading suggests today, I've mixed feelings about their departure. I'll miss them very much (especially the precious grandchildren) but sent them off with God’s blessings. At least my son will be with his family and my poor, brave daughter-in-law, who has raised two children on her own, now has her husband to help her.

For the final family tea, I baked my traditional, never-fail scones. I discovered this recipe many years ago. In fact, when this particular lad of ours was as small as his son is today, someone gave it me. I can no longer remember who it was, but I’m very grateful to that person for this tried and tested recipe. I have used it regularly over the past thirty years and never had a flop.

To cheer me up, I decided to add the recipe to my rather sad post today.

Traditional Never-fail Scones
4 Cups Cake Flour
6 teaspoons Baking Powder
½ Teaspoon Salt
½ Cup Grated Cheddar Cheese – For Cheese Scones *
1 Tablespoon Sugar – for Sweet Scones *
125 g (4 oz) Margarine
½ Cup milk/cold water
(* if you make Cheese Scones, omit the sugar and vice versa)

Method

Sift dry ingredients together
Cut margarine into blocks
Rub margarine into flour lifting mixture to aerate (will resemble breadcrumbs)
Add milk/water and work in gently with your hands (add more water until dough is soft but firm)
Turn out on lightly floured board
Press down gently with hands (do not roll or overwork dough)
Cut out with glass dipped in flour
Place on greased baking sheet and brush with egg wash
Bake at 220 °F for 15 – 20 minutes until golden brown