Liz:I am speechless. And happy. And overwhelmed. Tonight the winners of the „Pink Lady Food Photography Award“ got announced and my little film „Cranberry & Chocolate Scones“ won in the category ’non-documentary‘! I wasn’t able to attend the ceremony in London, but thanks to modern technology I watched all of it over an app, which was SO exciting!
Jewels and I contributed to decor8 last year with our series „Food in Motion“ where we made short films every month. We created a recipe, filmed how the recipe was made and did everything single handedly. A lot of times I had wonderful kids as assistants. For this film my daughter, the best little kitchen helper ever, got her hands dirty again and singer and songwriter Taylor, composed & sang the beautiful song, while her friend Niklas played the guitar. Thank you so so much, Taylor & Niklas!
Making these little films is always very time consuming and sometimes Jewels and I exchanged desperate messages over the Atlantic asking the other if the ‚Food in Motion‘ film was ready yet. Sometimes we got annoyed with the technology. Sometimes we cursed. And sometimes we asked ourselves why we were even doing this. But most of the time, we were proud and very happy once a film was finished and got posted. So thank you, Holly, for having us as contributors on your blog!
Watch the film here and enjoy. I’ll go open a bottle of something sparkling now and kiss my sleeping daughter, because without her this film would have never happened….
Cranberry Chocolate Scones
2 cups flour
4 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
6 tablespoons butter + some melted butter for brushing
1/2 cup of natural yoghurt
1/2 cup dried cranberries
1/2 cup dark chocolate, chopped
Heat the oven to 200C/400F. In a bowl mix flour, sugar, baking powder, salt and cinnamon. Rub in the butter. Add the yoghurt and knead. Add cranberries, chocolate and turn the dough on to a floured work surface. Pat or roll the dough in to a approx. 9 inch round. Cut into 8 wedges, brush with melted butter and place them on a baking sheet lined with parchment paper. Bake for 18–20 minutes and dust with powdered sugar.