That afternoon, I read up on all the dos and don'ts of making a good scone and watched a few videos of popular chefs demonstrating their scone-baking techniques, including how to rub cold butter into cold flour. One needed all the help one could get – it had, after all, been a long hiatus since I had stepped into the kitchen to make any kind of dish.
Life had changed almost overnight in 2020 and, for the first time in years, I had nowhere to go on National Day. What made matters worse was that I was craving the to-die-for scones that my colleague Rita Silver often brought into the office.
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