It is time for International Scone Week and I am kicking off with a recipe for cream scones. According to Errieda du Toit in her recipe book Share, a good scone is like a classic string of pearls – suitable for any occasion.
Last November I bought pretty, sparkly earrings for myself. I cannot take my earrings out at night when I sleep as my holes start to close up straight away. And I am not good at taking them out when I shower. I do not like to wear studs as the back pierces my head while I am sleeping. I got a pair of slide in earrings with a round ball studded with cubic zirconias. And a matching pair of sleepers. Last week I had my hair cut and took the earrings out before she started. And I noticed that the one ball looked like it had dirt on it. That was quite surprising as I shower with them on and they should be clean. But then when I put my glasses on I realized that the glue was dissolving and that the stones were falling out.
Today’s inspirational recipe from Lavender and Lime ♥ Cream Scones ♥ #ISW2020 #LavenderAndLime Click To Tweet
I took them back to the store I had bought them from and was told they are not meant to be worn while showering. As I had not been told that upfront I had worn them all the time, even while swimming. I explained this to the store manager and she told me she would have to speak to her manager. And they were most accommodating. They offered me two new pairs, as long as they came off the sale items. I chose two pairs of cubic zirconia earrings that match, but will have to be worn only for special occasions. And a pair of cheap slide in earrings that I will wear all the time. And if they get buggered in the shower I really won’t mind.
Click on the links for conversions and notes.
- 2 eggs
- 80 mls cream
- 240 g flour, plus extra for dusting
- 10 mls baking powder
- 10 mls fructose
- 55 g salted butter
- vanilla sugar for sprinkling
- Preheat the oven to 200° Celsius
- Separate 1 egg, placing the egg yolk into a cup and the egg white into a mixing bowl
- Slacken the egg white then pour off half into a cup to use for glazing
- Add the egg yolk and the whole egg into the remaining egg white
- Whisk well to combine then add the cream
- Whisk to combine then set aside
- Sift the flour, baking powder and fructose into a large mixing bowl
- Grate the butter in then cut with a knife to combine
- Pour the egg and cream mixture into the flour and stir with the knife until a dough forms
- Turn the dough out onto a lightly floured surface and gently knead until it comes together
- Roll out to 12mm thick and cut into circles, being sure not to twist the cutter when you lift it
- Place onto a lined baking sheet and brush the tops with the slackened egg white that was set aside
- Sprinkle the tops with sugar and place into the oven for 16 minutes
- Remove from the oven and allow to cool slightly before serving with jam and cream
Inspiration published on Lavender and Lime August 10:
Read this post to see how you can take part in International Scone Week.