Well peeps I’m afraid that’s it… the small ones are all back seated at their desks in school. Summer is officially over, as I realised quite abruptly last Friday morning, whilst trying to drag the small one out from underneath his batman duvet cover for his first day back.
After the lazy blissfulness of dropping the small one off unfed at his Nanny’s house each morning, I’m back in the land of making healthy and filling breakfast and school lunches before I leave for work. Anything that will give the small one enough brain fuel to get him through those extra hours, that come with moving into first class.
Getting food into the small one in the early morning hours is a task in itself, let alone think of a variety of lunch box desirables to entice small taste buds.
Playschool seen him bring dinosaur-shaped Nutella sandwiches. Every… Single… Day. A creature of habit from a newborn, he moved swiftly onto jam as a filling in Junior infants and progressed to ham in senior infants. Thankfully he will alternate the ham each day onto a buttered bagel, wrap or roll and almost always wholemeal.
And yes I have tried so very hard to put my foot down offering a multitude of new filling ideas which return uneaten in his unopened lunchbox. It was either play along or worry that he wasn’t eating, which in turn would affect his concentration and learning abilities.
So as I continue my plight, wondering what filling will take his fancy this year, a great little breakfast or lunchbox treat that will never be turned away or returned in the same condition is the humble scone. A life saver for me some days. I hope you enjoy these truly vanilla scones and if you have any ideas or thoughts I would love to hear them.
Makes 12 • Baking time: Approx 12-15 minutes • Adapted from Delia online
500g plain flour
1 teaspoon bicarbonate of soda
100g caster sugar
Pinch of salt
80g soft butter
240g low-fat vanilla yogurt
1 teaspoon vanilla extract
1. Preheat oven to 220c/Gas 7/200c (fan). Dust a baking tray with a little flour.
2. Sift the flour and bicarbonate of soda into a bowl. Add in the sugar and salt.
3. Gently rub in the butter until it resembles fine breadcrumbs. Pour in the yogurt and vanilla extract and mix until it forms a soft dough.
4. Sprinkle some flour onto a smooth surface and roll the dough out to roughly 2cm high. Then using a 2″ cutter, cut out 12 scones.
5. Place them on the prepared baking tray. Brush with a little milk and dust with castor sugar. Bake for 12-15 minutes until golden brown.