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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The crew were fantastic in every respect – the skippers Chris and Lewis always happy to welcome guests to the wheelhouse and patiently explain charts and instruments; Lynsey’s knowledge and eagle-eyes ensured we didn’t miss anything either on shore or at sea, and her helpful consideration to us (as the oldest guests!) when climbing in or out of the RIB was very much appreciated! Jaya prepared the most delicious meals every day - and her fresh-baked cakes and biscuits were always appreciated at afternoon tea. Last but not least, Sophia – always with a beaming smile, making sure the guests wanted for nothing, turning her hand to whatever was required – and ensuring the dining table looked picture-perfect, her napkin folding was a work of art! For all these reasons, we are hoping to book again soon – but this time for 10 days, the 6 nights on board Emma Jane went by all too fast! Although ours was a rather late booking, it was a simple process, all our enquiries were answered promptly by Emma. We were informed well in advance of all arrangements for boarding and disembarking – and everything went according to plan. Pre boarding, the crew introduced themselves on the dock and swiftly transported our baggage to the boat. It was a pleasure to meet Emma as we boarded the boat, by which time all our baggage was already in our cabin. On disembarking, everything went like clockwork: by the time we’d all said our farewells, our baggage was on the dockside waiting for us to collect.
Gill Cawthrone: 13 April 2024Idyllic Islands: Mull, Iona, Staffa & the Treshnish Isles