I hope everyone is having a lovely weekend. I managed to get out for another run this morning- I have it in my head to do 3 runs a week at the moment, so now I have. Again I did the 3 mile route, with 5 min run and 1 min walk. It went well, and I was feeling pretty good- I feel like I can get into more of a rhythm now and I am not desperate for the walk breaks like I was in previous weeks. Next week the idea is 8 min run, 1 min walk so we shall see how that goes.
Last week I was kindly sent some Twinings tea, to celebrate the relaunch of the Cutty Sark. Following years of renovation, the Cutty Sark (the fastest tea clipper) is now open again. They have some Cutty Sark Twinings tea caddies to celebrate- with either gunpowder green tea or black tea. They sent me the black tea, which is a blend of black teas from China. I love the tea caddy, first of all- the design is fab with the ship and all sorts of equipment (anchors, telescopes, light-houses etc) all over it. Plus I much prefer loose-leaf tea to teabags and I can re-use it once it is empty.
The tea is great too- nice and strong, and perfect with something sweet!
Today I had some with a blueberry almond scone (and lemon curd)- perfect.
There is information about the history of the Cutty Sark here– it is very interesting (I love the picture of the old map on the page)- my favourite fact is that when it arrived it contained 1450 tonnes of tea! More than in my tea cupboard! And of course you can buy the Cutty Sark tea on their website.
And onto the scones:
The recipe I found was here, and I changed it a teeny bit, making them vegan (well of course until you cover them with lemon curd). I weighed out the ingredients to make it easier next time, but you can use the cups measurements too.
Blueberry almond scones (vegan)
2 cups plain flour (270g)
3 tsp baking powder
3 tbs caster sugar (45g)
1/2 tsp mixed spice and cinnamon
5 tsb softened pure spread (55g)
1/2 cup almond milk (110g- 110ml?)
1 tsp almond extract
1/2 cup fresh blueberries (80g)
Preheat the oven to 220C, and grease a baking tray.
Combine the flour, baking powder, sugar and spices in a bowl, and stir to combine.
Add the spread and rub in until it forms breadcrumbs.
Put the almond extract into the milk. Make a well in the centre of the flour mixture, and pour in the milk. Stir to combine briefly, then pour on the blueberries. Mix until it forms a soft dough. I added a splash more milk to mine, but you might not need to.
Pat it into a round, and then cut into wedges. Mine made 8.
Place on the greased tray, brush with a little more almond milk and sprinkle with sugar. Bake for 15-20 mins, until golden brown. Cool on a wire rack.
The dough being shaped.
Fresh from the oven.
Cooling on the rack.
And finally being enjoyed with some lemon curd. Yum. Seriously these were pretty easy to make, don’t need any unusual ingredients, and are so tasty too. You could probably grate in some lemon zest to add to the flavour too.
I have been craving scones for ages, and these hit the spot! What is your favourite treat to go alongside tea?