A few slow hours spent in the kitchen this morning brings an open mind and willingness to try something new. Blustering winds and lavender grey skies have inspired me to make something warm and comforting, the result is a tray of softly textured scones with grated apple, sharp cheddar and nutty spelt flour. A little fresh thyme from the garden brings a soft earthiness, amidst the sweet fruit and smoky cured meat. I bring them to the table with creamy unsalted butter and a milky mug of tea.
Find the recipe in my column for column for Viva - The New Zealand Herald.