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w at er lo oc hr on ic le .c a W at er lo o C hr on ic le | T hu rs da y, A pr il 5, 20 18 | 12 EMMANUEL UNITED CHURCH Corner of Bridgeport & Albert www.emmanueluc.ca Worship Service 10am Sunday School provided WORSHIP WITH US To advertise your services contact Matt Miller at 519-623-7395 ext. 208 or mmiller@cambridgetimes.ca waterloo.ca/BeeCity The Pollinator Working Group provides educational experiences and community stewardship activities relating to native pollinators and their habitat. Interested in volunteering? Submit volunteer application form by April 23, 2018 to volunteer@waterloo.ca Share your passion for pollinators Im ag e co py ri gh t A la n V. M or ga n "The earth is what we all have in common." --Wendell Berry EARTH DAY Community cleanup April 1-30 Organize your own litter cleanup activity in a public park inWaterloo. Register for supplies. 20 Minute Makeover Friday, April 20 at 2 pm Spend just 20 minutes removing litter from your workplace or school & give your property a makeover! Register for supplies. K-W Earth Day Saturday,April 28, 1 pm-4 pm Kiwanis Park, 1000 Kiwanis Drive, Kitchener Dig in, plant native trees and learn about our environment with fun, hands-on activities! 519-886-2310 x30296 waterloo.ca/earthday **new location! for ensuring it's light and flaky texture. This weekend, Donna- Marie and her daughter Darcy are hosting a bridal shower for Maria's daugh- ter Eliana who will be mar- ried in England later this summer. The Desperate Housewives themed event is a combination of Wisteria Lane meets English Tea Party. While we won't be serv- ing "luncheon" in the coach house, we will be pulling out all the stops complete with those well-remem- bered scones. April Cooking Class Schedule April 14 - Families in the Kitchen - Waffle Magic* April 18 - Pasta Making Two Ways* April 23 - Breadmaking: One Loaf 4 Ways* April 26 - Date Night: The Vietnamese Table April 28 - Neapolitan Pizza Making* * Hands-On Cooking Class - Relish Cooking Studio is a boutique gourmet kitch- en shop and cooking school. It's located at 56 Regina St. N., Visit www.relishcookingstudio.com or call 519-954-8772. Three years ago this past spring, Donna-Marie took a trip to visit her daughter, who at the time was living and working in England. One of the highlights of the trip was visiting High- clere Castle, more famously known as the setting for the much loved PBS television series, Downton Abbey. A trip to an English castle wouldn't be complete with- out indulging the in ritual of tea time, and Highclere offers an "Afternoon Tea in the Coach House." While we noshed on fancy sandwich- es, sipped champagne from sparkling crystal flutes and drank copious amounts of black tea served in bone- china tea cups - it was pip- ing hot - we also had won- derfully flaky scones served with jam and clotted cream that made us swoon."The brilliance of a perfect scone lies in its sim- plicity. The ingredients are few, but the trick is not to overwork the dough. The choice to use salted, unsalt- ed or cultured butter is not as important as using fresh, cold butter. You can't let it get warm otherwise it melts in the flour making it too wet. It's best to rub the butter into the flour with cool hands so it resembles a fine crumb. And finally, use buttermilk OPINION Enjoying the perfect English scones Visit to England inspired this simple yet delectable dish say Donna-Marie Pye and Maria Burjoski DONNA-MARIE PYE MARIA BURJOSKI Column Buttermilk Cream Scones (Makes eight scones) Ingredients • 2 1/2 cups all-purpose flour • 2 tbsp. granulated sugar • 2 1/2 tsp. baking powder • 1/2 tsp. each baking soda and salt • 1/2 cup cold butter, cubed • 1 cup buttermilk • 1 egg Method Line a large baking sheet with parchment paper or dust with flour; set aside. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Gently rub in butter with cool hands until crumbly. In a separate bowl, whisk buttermilk with egg; pour over flour mixture. Stir with a fork to make a soft ragged dough. With lightly floured hands, press dough into ball. On floured surface, knead gently 10 times. Using your hands, form into a ball and flatten it to form a circle measuring five-inches round x 3/4 inch thick. Transfer the flattened disc to a prepared baking sheet. Cut the circle of dough into 8 wedges. Using a metal spatula, move the wedges around the pan to allow about one-inch of space between each. Bake in centre of 400° F oven until golden, 18 to 20 minutes. Transfer to a rack; let cool. (Make ahead: Up to one day or wrap each in plastic wrap and freeze in airtight container for up to two weeks.)