When I hear the word scones, I think of them being very British. On our trip to Devon and Cornwall a few years ago, Dave and I sampled a few cream teas. We had scones with clotted cream in Cornwall and compared them to scones with clotted cream in Devon. Both were extremely good and I would hate to take sides and say one was better than the other. I have never made scones myself, but when I was a child I would help my maid when she baked scones. Every December she would go home for the Christmas holidays, and in preparation for her travels she would bake container fulls of scones. I have no idea what the recipe was, but I was allowed to cut out the shapes – a tedious job in some senses, but a lot of fun for an eight year old. So, when I decided to bake scones I turned to one of the British chef’s recipe’s books. I chose James Martin The Collection. His recipe can be found on Page 358. I was intrigued to read that scones are Scottish, there goes my theory! I baked mine at 220° Celsius for 12 minutes and I think I pushed the dough a little too flat before cutting the shapes, as they did not rise up perfectly. But, they were soft inside with a beautiful crust. They were still perfect the day after, which for us is a necessity as two people should not really scoff their way through too many in one day.
I served my scones with jam and thick cream, how do you serve yours?
I am submitting this to Celia from Fig Jam And Lime Cordial for International Scone Week.
What I blogged:
- two years ago – Infused Honey