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MILFORD - Everyone's place

Colder Days, Clicking Needles

A few chilly days and the knitting needles have been frantically clicking away.  The cowl pattern from last month's Channel has been well used with a lot of people knitting one for themselves and then knitting more for gifts. There's nothing like giving something that you have made - a really good feeling for the giver and the receiver.
This month we have published our Devonshire Scone recipe by popular request following our first recipe publication for cheese scones.  So once you have made your Devonshire Scones, and added the essential cream and jam, make a cup of tea, sit down and knit up a warm hat or scarf in our new Amuri possum 4 ply. It's just arrived and is as gorgeous as the Amuri 8 ply.  All the natural shades available supported by six new Naturally patterns that are really stunning.
This is such a unique yarn; light, lovely to knit and it produces a warm, light garment.  Brilliant idea for sending gifts overseas for Christmas, so start knitting now!
Talking about Christmas, we are past the shortest day now!  We are having an Advent Calendar class in September.  It will be spread over two sessions and be on the first two Monday evenings in September, run by Claudia Struthers from Tiffanies Treasures.  More details to follow. Register your interest now.

Crafty Knitwits. Corner Kitchener & Milford Roads, Milford. Phone 486 2724. Mobile 0212164711,

Handy Hints Corner: Crafty Knitwits' Devonshire Scones
2 cups high grade plain flour
3 teaspoons baking powder
2 tablespoons sugar
75 grams butter
1 egg
About 1 1/2 - 2 cups of cream, enough to make sticky dough
Preheat your oven to 120 Celsius
We also preheat the tray that we are going to cook the scones on
Sift the flour, baking powder and sugar together
Grate in the butter and mix lightly with the flour mixture
Whisk the egg a little
Add the cream to the egg mixture and whisk a little more
Make a well in the middle of the flour mixture and pour half the cream mixture in and mix it lightly with a wooden spoon and then add enough of the remaining cream mixture until you have a light sticky (but not wet) dough.  Knead lightly with clean hands.
Turn out onto lightly floured surface knead lightly and shape to about an inch thick.
Cut with a round cutter (the size you want, not too big though).
Pop the scones onto the hot oven tray, close together but not quite touching
Cook for 12 minutes or until risen and light golden brown.
When baked remove from the oven and put onto a cooling rack, this achieves a crispy outside, but soft and scrumptious inside scone.
Happy baking!

by Channel Magazine