It is around 6 months since I had my stroke, I have been right side weakened.
Today I took part in a discussion about stroke survivors in the kitchen.
There is going to be a stroke association video covering matters to do with food and those affected by stroke.
I had to admit to not having been in the kitchen apart from a couple of times to boil a kettle for a brew.
I decided I was going to change this and declared I would make some scones when the discussion was over.
So here is the recipe and some photos to prove I had been there.
Ingredients:
230g self raising flour
half tsp salt
45g margerine
1tbs sugar
2tbs currants or sultanas
one egg, beaten with milk to make 150ml (a little put aside for the tops)
Method:
Mix the flour and salt in a basin and rub in the margerine with finger tips.
Mix in the sugar and currants.
Stir in with a knife the beaten egg and milk, sufficient to make a soft dough.
Knead lightly.
Roll out to about half an inch thickness and cut with a 2.5in cutter.
Place on a greased baking sheet and brush tops with the remaining egg mixture.
Bake in a hot oven (200°C) for about 10 minutes.
Plain scones can be made as above, omitting the sugar, fruit and egg.
Here’s pictures, taken by Hilary, my Mrs. I wish I could offer them around. Half of the pleasure of baking is sharing.
If anyone is interested in easy recipes to try out I have one for tomato soup and another for mushroom soup . . .
Maybe I could cover those too. 
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