The last three weeks (bar the jubilee sponge) I’ve tried to ignore all things baking and or blog related. The reason? I’ve been on a rather extreme detox. Twenty-one days without caffeine, alcohol, wheat, gluten, dairy, fruit (besides bananas), red meat, sugar or anything processed… Apparently even sauces like vinegar and soya sauce constitute ‘processed’ foods. So it’s been a rather bland few weeks crammed with lots of fresh leafy green veg, legumes, soya, chicken and fish. It’s been an absolute test of willpower – and quite a few nights in the pub sipping water. Today is day twenty-one.
I sat on the couch this morning, fingers tapping impatiently, as the sweet scent of creamy scone and sticky baked strawberries wafted out of the kitchen. The sweetest thing I’ve had in the last few weeks is 100% natural, dried Ugandan banana bits (without added sugar) from the health food shop and my mouth was literally watering, waiting to sink my teeth into soft, warm strawberry scone slathered with sticky sweet jam and whipped vanilla cream.
Once they were out the oven and slightly cooled, I pried a butter knife into the side of one and gently split the crumbly scone. Impatiently I dolloped ruby jam on it and topped it with freshly whipped vanilla cream. I had just one bite, and it was sublime. It’s hard to tell whether this was down the quality of the scone, or my anticipation of something sweet and forbidden. That aside, I think baking ripe strawberries and cream into scones creates an additional layer to this simple pleasure. Don’t be afraid to use overly ripe, slightly squidgy strawberries – they will just become stickier, sweeter and more melty.