Reflections from Lois (with recipe notes)

Reflections from Lois

Our experiential experience is finished and looking back it was a refreshing exciting, pleasant, rewarding adventure. Donovan and Lee gave us their time, support and encouragement to be able to realize our project. We owe a huge thank you to Harold, the manager of the Flea Market, who was so helpful in seeing that we had what we needed to set up and feel at home in our space.  What made our experience most special were all the new friends we made with the flea market “family.” The vendors were our biggest supporters and they were so kind and friendly to us “new girls on the pathway.” We will miss their company!

I’m a 74-year-old retired educator and new grandmother who was “recruited” by my energetic, imaginative youngest daughter Jody to take part in her vision of helping “to bring the community of Greensboro together” through providing a learning experience. I taught Jody and anyone else who was interested how to make Scottish scones in our booth in the Super G Flea Market. We then enjoyed tea and hot scones with our students and guests. Getting to know this community at the Super G Grocery and Flea Market, a fascinating place, was an extraordinary experience.  It was a true pleasure for us the share their lives and concerns!

I was remiss in publicly acknowledging my daughter Jody at our last “seminar.” It meant a great deal for me to be included in one of her projects and for her to allow me to be a working partner with her.  It was a wonderful mother-daughter experience.

I was encouraged by our visitor provide scone making “tips” that need emphasis. They are as follows:

The recipe we used needs special attention to NOT over handling the dough. The photos early in the blog show it is barely mixed while in the bowl and then is kneaded by hand just until it is patted into a cutable shape.

We discovered that the dough could be cut into 2-inch squares if you don’t have a circular cutter. A small juice glass with a sharp rim dipped in flour can also be used to cut the scones.  2 inches is good for teatime and a 3-inch cutter makes better breakfast size scones. Cutters are usually sold in nests with 4 sizes.

A batch of 2-inch size makes between 18-22 scones depending on the height you pat out the dough.

We strongly recommend you go online for oodles of information.  Type in either “making scones” or “substituting whole wheat flour for white flour” to find a wealth of information.

Try recipes with egg in the dough. Also try giving the scones an egg or milk wash on top right before putting them in the oven.

Be sure to remove the scones from the baking sheet immediately because the bottoms toughen sitting on the hot pan.

When preparing whipping cream for the topping add a splash or capful of vanilla and anywhere from a teaspoon to a tablespoon of sugar depending on the amount of cream you are whipping.

The Super G is a wonderful source for a wide selection of teas, herbal, green and traditional and Suzie in the flea market has a very tasty green that she suggests adding a bit of fresh ginger. Drinking this mixture every day, she will tell you, will help you live to 90.  We found everything we needed for the scones except the cream of tartar, which is carried at every big grocery store.

– Lois

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