I must confess that I am a creature of habit. Given that there are seven days in a week, it’s not uncommon for me to wear the same kind of thing seven days in a row. Or eat the same two-pieces-of-toast-and-a-wedge-of-cheese every morning. I like my toilet paper fixed to cascade forwards and always check my alarm clock twice before bed.

However, sometimes I wake up kicking at the covers, scrambling to shut the shrilling clock, and fall straight back against the pillow, willing the sun to forget to rise. That’s when I know I need a bit of change in my day. A change from the people with their dehydrated smiles. Change from walking down the same street to work every day. A change from trying to please everyone and never quite succeeding to please anyone.

When I’m in need of such a change, I bake, because afterall, I am a creature of habit.

These Sarsaparilla scones are based on Belinda Jeffery’s recipe for lemonade scones. The lemonade is there more to help with aeration, rather than provide flavour, so I figured I could substitute it with other fizzy substances. Gingerbeer works well, with buttermilk instead of cream (but the scones will be flatter, due to the batter being wetter), as does Sarsaparilla, which also adds a certain hard-to-describe something to the overall flavour of the scone.

Sarsaparilla Scones :
(adapted from a recipe by Belinda Jeffery)

375g self-raising flour
160g wholemeal self-raising flour
50g caster sugar
1/2 teaspoon salt
80g mixed peel or sultanas
250ml cream
250ml Sarsaparilla

Combine both the flours, sugar, salt and mixed in a large bowl. Make a well in the middle of the flour mixture and pour in the cream and Sarsaparilla. Gently fold the ingredients together, then tip out onto a floured surface. With your hands, pat the dough out to a 5cm thickness, and use a scone cutter to stamp out the scones.

Place the scones on a lined tray, brush the tops with a little milk (optional) and bake in a preheated 200’C oven for about 20 minutes until golden.