The best parts of my two years living in Canada with my sister, in my late teens, was how well she fed me and how much she taught me in the kitchen. She told me I’d learn to cook very quickly as I’d have to eat what I cooked. You’ll survive, she said. I soon learnt how right she was as I overcooked, undercooked and made my messes but it was through eating all my disasters that I learned to cook. You could say that’s where my love for cooking began.
One of the many recipes I learned from my terrific sister was this beautiful afternoon tea; cranberry scones with jam and freshly whipped cream. Before that, I never knew scones even existed. Lucky for me, my very first scones were homemade and if you ask me, no other scones I’ve had since can compare. Scones, jam and freshly whipped cream with afternoon tea just hits the spot. Fresh from the oven, these scones are crusty on the outside and warm, light and fluffy on the inside.
Over the years, I’ve made this recipe many times with a few minor tweaks but I must say I still make them the same way my sister first taught me how to; in triangular wedges with dried fruit and flavoured frosting. One very crucial element to this recipe, make sure you do them justice and serve them with freshly whipped cream. Freshly whipped cream are one of those simple things that only take minutes to make but makes all the difference.