It was 28 degrees, one of the hottest summers I can remember… a pint of milk cost 56c, a postage stamp was 48c and CSI New York had just aired on Irish Television. It was Sunday July 9th 2006… the day myself and the hubby introduced our baby small one to his new home on the outside world, for the very first time.
I had dodged the matron at the hospital for three days. I was terrified. Terrified of leaving the safety of the hospital… terrified of not being able to care for my baby… terrified of what motherhood generally had in wait for me.
In a matter of moments your life changes. Suddenly you are not the most important person in your world. You now have a small one to protect, comfort and watch over. You are a mother and every decision you make from this day on will affect your child.
Thankfully no sooner had I settled the small one into his Moses basket, that the visitors started arriving. They came… and came… and some went… and more came… all laden down with beautiful gifts and advice for me, the hubby and our new baby. And I didn’t want them to stop coming, because as long as they came we weren’t alone and I wasn’t afraid.
The one gift that stood out that day in early July was a basket of freshly baked scones from our next-door neighbour. A mother of three herself, I think she knew what was ahead of me for the next few days… and nights!
I lived on those scones until they were no more, along with a lot of coffee and oddly enough to this day the small one loves his scones too, with lots of melted butter, jam and a little bowl of fresh cream to dip them in.
With mother’s day being this Sunday, I thought I’d share my first memories as a mum, as well as some delicious scones and a wish for all the mammy’s out there for a very happy mother’s day.
Raspberry and coconut scones
Makes 12 • Baking time: 10-12 minutes • Adapted from www.bbcgoodfood.com
350g self-raising flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
A pinch of salt
85g cold butter, cut into cubes
75g golden castor sugar
70g frozen raspberries
150g low-fat natural yogurt
3 tbsp milk
1 egg beaten with 1 tbsp milk, to glaze
1. Preheat the oven to 220c/gas 7/200c (fan).
2. Sift the flour, bicarbonate of soda, baking powder and salt into a large bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.
3. Toss the raspberries in the castor sugar and coconut, then stir in to the flour.
4. Combine the yogurt with the milk and half the egg glaze mix, then stir quickly into the mixture until it just forms a moist dough (if too moist add a little more flour). Place the dough on a floured work surface and lightly bring it together with your hands. Then roll out gently to about 2 cm high.
5. Using a 6cm round cutter cut out 12 scones. Brush a little glaze mix on top of each one and place on a floured baking tray.
6. Bake in the oven for 10-12 minutes or until risen and golden brown on top.