@shehzadbaloch1608: meri jan

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Sunday 27 September 2026 17:19:49 GMT

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Sab Muhammad ismaeel Khan 7862 :

mash Allah ♥️♥️♥️♥️♥️♥️

2026-09-28 17:14:23

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Sab Muhammad ismaeel Khan 7862 :

💖💖💖💖💖💖

2026-09-28 17:14:30

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gulzeb :

❤️❤️❤️❤️❤️❤️

2026-09-28 05:04:24

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💔 MlSS YOU JAN 💔 :

🥰🥰🥰

2026-09-28 01:41:10

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jafar khan :

❤️❤️❤️

2026-09-28 04:52:44

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Bilawal Khan Baloch :

❤️❤️❤️

2026-09-27 17:29:25

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✩꧁🦅بختاورحُسَيْن,بادشاہ👑꧂✩ :

🥰🥰🥰

2026-09-27 19:45:42

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nauman5563 :

🥰🥰🥰

2026-09-27 17:29:34

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🇸🇦GhulamMustafa Redlain295C :

🖤🖤🖤

2026-09-27 18:28:35

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Farhan khan 👻 :

🥰🥰🥰

2026-09-27 17:55:10

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fozia Jaan 🇮🇹🇮🇹🇮🇹 :

🥰🥰🥰

2026-09-27 17:22:21

1

🌹🌹🌹Zain 🌹🌹🌹Khan🌹🌹🌹 :

[Rose][Rose][Rose]

2026-09-27 17:55:37

1

fiazkhan5545 :

[Heartwarming][Heartwarming][Heartwarming]

2026-09-27 17:55:12

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gulzeb :

💞💞💞💞💞

2026-09-28 05:04:34

2

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I love having these in the freezer and I take them out as I need them such a lovely breakfast for before school with some berries on the side! And of course with butter! Apple Cinnamon & Raisin Scones Makes 8 large scones Ingredients 400g self-raising flour 1 tsp baking powder 70g caster sugar (⅓ cup) 1 tsp ground cinnamon 120g cold butter, cubed 2 eggs 1 tsp vanilla extract 120g full-fat Greek yogurt (½ cup) 1 apple, peeled and chopped into small pieces 80g raisins For the top 1 egg, beaten Method Preheat the oven to 190°C fan and line a baking tray with baking paper. Add the self-raising flour, baking powder, sugar and cinnamon to a large bowl and mix. Add the cold butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs. Add the eggs, vanilla and Greek yogurt. Mix gently until the dough is just beginning to come together. Add the chopped apple and raisins and gently fold through. Don’t overwork the dough. It should be soft and slightly sticky. If it’s genuinely too wet to shape, add a little extra flour, 1 tbsp at a time. Turn the dough onto a lightly floured surface and gently shape it into a thick round, about 3–4cm thick. Cut into 8 large wedges and transfer to the lined baking tray. Brush the tops with the beaten egg. If you have time, chill them for 15–20 minutes before baking for a better rise. Bake at 190°C fan for 20–25 minutes, until well risen and deep golden on top. If checking with a thermometer, the centre should be around 94–96°C. Leave to cool on the tray for about 5 minutes before transferring to a wire rack.

I love having these in the freezer and I take them out as I need them such a lovely breakfast for before school with some berries on the side! And of course with butter! Apple Cinnamon & Raisin Scones Makes 8 large scones Ingredients 400g self-raising flour 1 tsp baking powder 70g caster sugar (⅓ cup) 1 tsp ground cinnamon 120g cold butter, cubed 2 eggs 1 tsp vanilla extract 120g full-fat Greek yogurt (½ cup) 1 apple, peeled and chopped into small pieces 80g raisins For the top 1 egg, beaten Method Preheat the oven to 190°C fan and line a baking tray with baking paper. Add the self-raising flour, baking powder, sugar and cinnamon to a large bowl and mix. Add the cold butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs. Add the eggs, vanilla and Greek yogurt. Mix gently until the dough is just beginning to come together. Add the chopped apple and raisins and gently fold through. Don’t overwork the dough. It should be soft and slightly sticky. If it’s genuinely too wet to shape, add a little extra flour, 1 tbsp at a time. Turn the dough onto a lightly floured surface and gently shape it into a thick round, about 3–4cm thick. Cut into 8 large wedges and transfer to the lined baking tray. Brush the tops with the beaten egg. If you have time, chill them for 15–20 minutes before baking for a better rise. Bake at 190°C fan for 20–25 minutes, until well risen and deep golden on top. If checking with a thermometer, the centre should be around 94–96°C. Leave to cool on the tray for about 5 minutes before transferring to a wire rack.

The day a mountain exploded... On May 18, 1980, at 8:32 a.m., the sky over Washington State turned black. In a matter of seconds, a mountain that had slept for 123 years exploded with a force equivalent to 500 atomic bombs dropped on Hiroshima. The blast tore off the summit of Mount St. Helens. A dome more than 400 meters high vanished. The temperature of lava and ash exceeded 700°C. Within minutes, around 600 square kilometers of forest were completely destroyed. A column of ash rose 24 kilometers into the sky and was visible hundreds of kilometers away. The speed of the superheated cloud reached up to 1,100 km/h. Fifty-seven people were killed - geologists, photographers, and local residents. But their images and recordings survived, remaining as a living reminder that nature does not tolerate human arrogance. This was not just a disaster. It was a moment when the Earth inhaled and released its fury - and humanity stood still in awe and terror. Fragment #046 of 1000. We are documenting 1000 of the most important moments in history. Follow to witness history - one fragment at a time #worldhistory #mountsthelens #historic #historicmoment

The day a mountain exploded... On May 18, 1980, at 8:32 a.m., the sky over Washington State turned black. In a matter of seconds, a mountain that had slept for 123 years exploded with a force equivalent to 500 atomic bombs dropped on Hiroshima. The blast tore off the summit of Mount St. Helens. A dome more than 400 meters high vanished. The temperature of lava and ash exceeded 700°C. Within minutes, around 600 square kilometers of forest were completely destroyed. A column of ash rose 24 kilometers into the sky and was visible hundreds of kilometers away. The speed of the superheated cloud reached up to 1,100 km/h. Fifty-seven people were killed - geologists, photographers, and local residents. But their images and recordings survived, remaining as a living reminder that nature does not tolerate human arrogance. This was not just a disaster. It was a moment when the Earth inhaled and released its fury - and humanity stood still in awe and terror. Fragment #046 of 1000. We are documenting 1000 of the most important moments in history. Follow to witness history - one fragment at a time #worldhistory #mountsthelens #historic #historicmoment

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