- Julie Anne Rhodes
Mothers And Daughters
I did giggle when I found myself on the receiving end of dating advice from my daughter. She scolded me lovingly for putting my career before fun when I canceled a date this weekend. Amongst many other
Mother-daughter bond attributes, Tatjana possesses a wise old soul with keen instincts, so I do listen to her advice (even if I don’t always follow it).
It got me thinking about all the twists and turns a mother-daughter relationship takes through life – how one minute you’re the authority and caregiver, and then those roles can flip-flop in an instant, and back again.
Tatjana and Jewels today
I sometimes miss the feel of her little 2 year old hand in mine, but how that pales in comparison to the respect and joy of knowing the adult version. The irony of it all is being her mother, finally taught me how to be a better daughter.
Being a mother taught me to be a better daughter
Yes, the mother-daughter relationship is a complex, but special bond, and that’s why I’m cutting this post short. Some of you may remember my mentioning how I reconnected with my friend Debbie Arnold from London a few months ago? She’s back for a few days with her daughters in tow, and I’m so excited to go meet them for tea by the pool of their hotel! I wouldn’t want you to feel left out, so here’s my favorite scone recipe for tea with your own daughters…
Savory Cheddar Cheese Scones and Whipped Chive Butter
I’m usually a sweet kinda gal, but when it comes to scones – nothing hits the spot better for me than these billowing pillows of cheese still warm from the oven complimented perfectly with whipped chive butter melting into them. Heaven at tea time!
Prep Time: 20 minutes
Cook Time: 20 minutes
Savory Cheddar Cheese Scones
8 ounces self-rising flour (see note)
1/2 teaspoon salt
4 tablespoons butter cold and cut into 1/2 inch cubes
1 ounce granulated sugar
1/2 teaspoon baking powder
2 ounces sharp cheddar cheese grated
1 large egg beaten
a little buttermilk
1/4 pound unsalted butter softened (1 stick)
1/4 cup chives chopped
1/2 teaspoon salt
1.Preheat oven to 350° F. Stir flour and salt together in a large mixing bowl.
2. Rub butter in with fingertips; then add sugar, baking powder, and cheese.
3. Stir in egg with a knife.
4. Use just enough buttermilk to make mixture into a soft dough, but handle lightly and don’t over kneed the dough.
5. Sprinkle onto a flat surface to roll out the dough to 1/2″ thickness. Cut with a muffin cutter, and place on a greased cookie sheet or jelly roll pan. (I use a Silpat). Bake in oven for 10-12 minutes, or until golden brown and no longer gooey in the middle. Serve hot with chive butter.
6.While scones are baking, mix softened butter with an electric mixer until whipped (color will change to a slightly paler shade of yellow), about 5 minutes. Add chives and salt, and mix until evenly incorporated. Spoon into a small serving bowl with spreader to serve with warm scones.
Serve with tea sandwiches, and cakes for high tea, or as a mid afternoon snack on it's own.
HEAT TO EAT
These really do need to be baked and eaten fresh.
Try adding your favorite herbs, or finely chopped ham for a change.
If you don't have self-rising flour, you can substitute 1 cup all-purpose flour and add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.