Hebrides Cruises is a proper family business. Rob Barlow is Owner and Skipper; daughter Emma is Sales, Marketing and Shore Manager, her husband Peter works on the cruises in a variety of roles, including Skipper and Engineer. Not to be forgotten is Granny Mary, a vital person in the business, providing the scones for the guests arriving on the boat for their cruise which are always much appreciated! Here is the recipe - with a few extra tips. There is definitely a knack to getting the lightest of scones and guests agree that Granny Mary has that touch! If you want to try one for yourself, come aboard our Open Day on April 22nd at Dunstaffnage Marina - from noon till 4pm.
Granny Mary Scone Recipe: Makes 12 Scones
Ingredients
1Ib Self Raising Flour
4oz Granulated Sugar
4oz Soft Margarine
2 Level teaspoon Baking Powder
8-10oz Milk
Method
Preheat your oven to 220oc or 210fan.
Add all the dry ingredients (flour, sugar & baking powder) together in a bowl. Add the soft margarine to this and mix all together with your hands (Wee Tip: Make sure you have cold hands!) Whilst mixing make sure you lift the mixture high to allow the air through it.
Once the mixture resembles a crumbly consistency you can add the milk, small amounts at a time. Mix with a wooden spoon until mixture has blended. Keep the mixture as dry as possible making sure its still bonds.
Transfer the mixture onto a floured board. Shape the mixture into a circle about 1” thick with your hands, handling as little as possible.
Cut out mixture with scone cutter. Then place on a floured scone tray then dust lightly with flour before popping in the oven to bake.
After 20mins, take out of the oven, leave to cool on a wire tray.
Take a scone, cut in half and fill it with yummy jam and/or cream and have with a nice wee cup of tea!
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Dear Emma - I just wanted to let you know how much we enjoyed our holiday. Our hope was that we would visit some of the more remote and inaccessible islands of the Outer Hebrides, and you certainly achieved that. We visited 11 islands in our 10 day trip and of the 2 where we had been before we saw parts not previously explored so were delighted. The crew were professional and attentive. Chris, Craig and Nigel have lots of trips under their belts. Our chef Lulu was a superb cook and a delight. Her enthusiasm was magnetic. Nigel was very happy to share some helpful photography tips and lessons for those of us who wanted to use the opportunity to expand our photography skills. Composition and use of the camera functions were explained and were eagerly applied and the resultant photos perhaps a little better than might otherwise have been achieved by the keen pupils, but still a long way short of Nigel's inspiring images. We came to see more islands, we achieved that in spades. We also had great fun, walked and hiked miles, saw some amazing sights and landscapes. Watched wildlife in action, learned to recognise the wildlife we saw, developed a healthy respect for the sea, had a sense of awe at the remoteness and resourcefulness of the far flung communities. Altogether we came away with a refreshing outlook on life and warm memories shared with 12 fellow shipmates that is hard to believe 10 days previously had never met each other. Wishing you every success for what is left of this season and next and the forthcoming awards on 22nd November.
Stuart & Gillian Sandilands: 1 September 2018Far-flung islands: Mingulay to the Shiants