I made these back in April and quite frankly, I lived on them for a couple of days as I just couldn’t be doing with making meals as I was back and forth to the hospital every day with Dad to visit Mum. These scones were delicious and saw me through some worrying and emotional days. They were like a little comforting sunshine, you know the type, when there is a break in the storm clouds and momentarily, the sun breaks through with it’s warming rays and you stop for a moment and drink it all in….

Oh how I wished Mum could have tasted them… Dad enjoyed them though. I promised Mum we’d look after him. Dad is very independent though and I love that about him, they both had/have a determined spirit. The past couple of month’s have seen myself and my Dad find some common ground. Dad has excepted some help and I have accepted Dad’s independence.

I still cry everyday for my Mum (and my Dad) and I accept this grief for what it is….love.

I picked Dad up this morning and drove us over to the big ASDA at the Orbital in Swindon. Dad had his shopping list written on the back of a cornflakes packet (he also tears off the printed side so he can use both sides) and as his trolley filled I could see his appetite was returning and I can tell you now that was such a relief.

When we returned to Dad’s house we put the shopping away and I spent a moment placing my hand on Mum’s urn and shared a few words “it’s OK Mum, Dad is doing OK but we both miss you. We love you….”

Life goes on for us both, we are not afraid to cry a little in front of each other.

Much love, C xxxx

Recipe from Meadowhead School via Marguerite Patten. https://www.meadowhead.sheffield.sch.uk/news/?pid=934&nid=22&storyid=311

Ingredients for Wartime Carrot and Sultana Scones

• 12 tbsp self-raising flour (130g) and 1 teaspoon baking powder – sifted together
• 2 tbsp softened butter or margarine (40g)
• 4 tbsp sugar (60g)
• 8 tbsp grated carrot (1 large carrot or 2 smaller ones)
• 3 tablespoons sultanas, or other dried fruit, would also work (50g)
• A few drops of vanilla flavouring (essence)

Method

• Pre-heat oven to gas mark 5 / 190°C. Grease a baking tray.
• Beat the sugar and butter with a wooden spoon until they are light & creamed.
• Add in the grated carrot, a bit at a time. It will not look like the prettiest thing in the world – but stick with it.
• Add the dried fruit and mix.
• Add in the vanilla.
• Slowly add the sifted flour. The more you beat, the more moisture the carrots will release to bind the mixture together. Your dough should now be stuck together and feel slightly sticky. This isn’t the type of scone dough we are used to where we roll it out and shape using cutters; they will be rustic-looking. If it is too runny add extra flour.
• Take small amounts of the dough and roll the desired amount between your hands to make a ball. It will make around 6 decent-sized scones.
• Place on a baking tray, flatten slightly and sprinkle with a little sugar (optional).
• Cook in the centre of the oven for about 15-18 mins, until firm on top & at the sides.
• Enjoy warm or cold.