Daily Archives: 24 August 2009

Museums and mini beasts

I simply must rave about my local museum. My son and I had a day off together as my childminder (otherwise known as Mum and Dad) is on holiday.

Isaac and I decided to dodge the rain and try out a new exhibition at the museum. We were there for hours! It was wonderful!

There were so many hands-on exhibits for Isaac – magnifying glasses for examining mini beasts, dressing-up costumes, puzzles, crayons, Velcro pictures and much more. I am so glad I have encouraged museum visits in my recent Family Fun feature for the 2011 Dairy Diary.

Museums are not just for kids of course – there was plenty for me to learn too! Our lunch in the café was very disappointing though, dishes home-made from local ingredients (as you would expect) were sadly lacking. We opted to share a soggy jacket potato and beans followed by a very dry and definitely not home-made scone. Next time I think we will take a picnic and bake our own scones.

Drop in to your local museum next time you have a rainy day and let me know what it’s like (you might want to take these fabulous Wholesome Raisin Scones with you though!)

Wholesome raisin scones

Home-baked scones are a fabulous comfort food – tasty, great texture and surprisingly good for you.

Wholesome Raisin Scones

Wholesome Raisin Scones

Time 45 minutes
Makes 14
Suitable for vegetarians
Suitable for freezing

Raisins 175g (6oz)
Orange juice 3 tbsp
Self-raising flour 225g (8oz)
Wholemeal flour 225g (8oz)
Baking powder 4 tsp
Caster sugar 50g (2oz), plus extra for sprinkling
Butter 150g (5oz)
Buttermilk 284ml carton
Egg 1 large, beaten
Milk for brushing

1 Soak raisins in orange juice in a small bowl for 10–15 minutes. Preheat oven to 425ºC/425ºF/Gas 7.

2 Sift both flours with baking powder into a large bowl, mix in sugar, then rub in butter and make a well in centre.

3 Add soaked raisins (including any remaining liquid), buttermilk and egg to flour and mix to make a soft, slightly sticky dough. Knead lightly on a floured surface, just enough to smooth. Roll out to 2.5cm (1in) thick.

4 Using a floured, 6.5cm (2½ in) plain round cutter, stamp out circles from dough and place on a baking tray. Re-knead and re-roll trimmings and stamp out more scones.

5 Brush scones with a little milk and bake for 12–15 minutes, until well-risen, golden brown and sounding hollow when tapped on base. Sift caster sugar over tops and cool.

A Dairy Diary 2007 recipe.

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