I forgot to put up the recipe for scones last week, so find it below. Our hearts are incredible organs for change if we only know how to use them. When I work in the garden I go to my heart space to better be able to communicate with the plants.
If you are interested in communicating with plants, you might like this course - https://www.danusirishherbgarden.com/product/digital-course-how-to-find-your-plant-ally-and-make-a-flower-essence/ If you like herbal medicine you might like these courses - https://www.danusirishherbgarden.com/product/an-introduction-to-herbal-medicine-a-6-month-digital-course__trashed/ and - https://www.danusirishherbgarden.com/product/herbal-health-for-women/
Take a look at the website for other courses and products - https://www.danusirishherbgarden.com/wise-woman-way/ a transpersonal course working with druidic and shamanic techniques. https://www.danusirishherbgarden.com/product-category/products/
Thanks to Lol for music and editing. Lol is also on youtube - https://www.youtube.com/@lolhardiman5247 and his website is - https://lolhardimanmusic.com/
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Here is a link to the Heart Math Institute - https://www.heartmath.org/
Here is a link to the Celtic Voices/Weaving Remembrance website where I was honoured to speak - https://weavingremembrance.org/
And here is the recipe for the scones - apologies for the delay.
8ozs self raising flour (alternatively plain flour with some baking powder)
2 ozs butter
1oz sugar
2-3 ozs fruit of choice - I used raisins
1-2 tsp Mixed Spice
1 egg
2-3 ozs milk
Mix butter into the flour until it resembles breadcrumbs. Mix in sugar, spice and fruit. Then mix together the beaten egg with the milk . Make a "well" within the flour and slowly mix in the egg and milk until a dough forms. Gently roll out on a floured board and then cut out rounds with a scone cutter. Place the rounds on a greased baking tray and brush the tops with egg wash. Bake for 10 to 15 minutes (my oven is temperamental so it can take a bit longer at times) at 220C/425F/Gas 7
Cool on a cooling tray and enjoy with butter and jam
Thanks so much for watching and have a great week xx