Make a Children’s Apron 

Materials

Oil cloth 

Invisible thread 

Apron tape 150cm

Cotton thread to match rear side of oil cloth

Cotton thread to match apron tape

Paper Scissors 

Fabric scissors 

90/14 machine needle

Teflon machine foot

Pattern paper

Pencil 

Set square 

Sew on Velcro (2cm wide and 7cm length)


1. Draw pattern using set square for straight edges and making the arm curves not to severe otherwise it won’t hem well.

2. When happy with pattern, cut the oilcloth 

3. Cut x3 50cm of apron tape

4. Double fold the end of two of the strips of apron tape and stitch with coordinating cotton

5. Hem the arm curves with a single fold (approx 0.8cm) and stitch in place, using invisible thread in the spool and cotton thread that matches the backside of the oil cloth in the bobbin.

6. Stitch the two unhemmed tapes in position as shown above

7. Stitch the remaining tape to the two points shown above.

8. Hem the remaining edges

9. Change the bobbin thread to the colour that matches the tape. Fold back and stitch all four points where tape is attached 


To make the neck strap adjustable… 

10. Cut the neck strap 11cm up on the right and hem both ends.

 

11. Sew 5cm of the hook side of Velcro to the short part of the strap and sew 7cm of the loop side to the long part making sure they fasten as pictured below.

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Scones 

There’s not much that’s better than a hot cup of tea and a couple of scones. They are really easy to make with the children.

 
Ingredients 

450g self raising flour

2 tsp baking powder

75g butter (chilled & cut into cubes)

55g golden caster sugar

2 eggs

200ml milk

1/2 tsp vanilla extract

Method 

Grease x2 baking trays

Preheat oven to 220°C/200°C fan

Rub butter and flour with hands till a fine crumble mix forms. Stir in sugar and baking powder.

Whisk the egg, milk and vanilla. Save two tablespoons of mixture for glazing. 

Make a well in flour and slowly add milk mixture, stirring with fork. As a dough forms, gently knead. 

Sprinkle flour onto surface and pat down to 2.5 cm thick. Cut as many scones as possible then re knead and repeat with left over dough. Using a 68mm/70mm cutter will make approx 15 scones. 5cm cutter will do approx 20.

Place onto a greased baking tray and brush with saved milk mixture. 

Bake for 12-15 minutes until golden. Cool on wire rack. Serve warm with butter, strawberry jam and a good dollop of clotted cream.