By Salvelio Meyer
While I was having scones and tea the other day, my mind drifted back to the days when my family and I used to travel from Africa to Europe on the Union Castle ships. If I remember correctly, it took about two weeks from Cape Town to the north of Spain.
And what an amazing two weeks they were! No one was in a rush, and your destination wasn’t the starting point of your holiday. The holiday started on the ship.
I think my dad lived for those trips and, as he looked across the ocean, I could see his mind wandering and enjoying the moment for what it was.
If for some reason the weather was bad or we just felt a bit down, some scones and a cup of tea would boost our morale and the party continued.
I decided to create an image of my dad, from photos I had taken of him just before he died, and as a reminder to stay young at heart forever. At nearly 90 my dad was still a kid at heart, and a cup of tea his fix for the day.
Salvelio’s mother’s scones
Makes 6-8 depending on how big you want them
2 cups cake flour; 2 tsp baking powder; pinch of salt; 1 T sugar; 1/2 cup butter (don’t use margarine – they won’t be nearly as good); 2 eggs; 2 to 3 tbsp milk.
Preheat the oven to 200C. Mix dry ingredients together, rub in the butter till the mixture resembles fine breadcrumbs. Add eggs and enough milk (2-3 tbsp should do it) to make a firm but moist dough. Place on a floured surface, flatten out a bit and press out shapes with a cookie cutter about ?? cm in diameter, or bigger if you like heftier scones. Pack onto a greased baking sheet and bake in the middle of the oven at 200C for 10 minutes, then turn down to 180C for another five minutes. Remove and cool. Serve with butter, jam and thick cream (I used creme fraiche the other day and it tasted surprisingly good).