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 them with clotted cream in Cornwall and compared them to ones 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 containers full 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?
Scones
Ingredients
- 225 g self-raising flour, plus extra for dusting
- 30 g fructose
- 1 pinch fine salt
- 30 g butter, cubed
- 150 mls milk
for the glaze
- 1 egg
- 5 mls milk
Method
- Preheat the oven to 220° Celsius
- Place the flour, fructose and salt into a food processor
- Blitz to mix and then add the butter
- Blend to form breadcrumbs and then slowly add the milk while blending
- When a dough forms turn out onto a generously dusted surface
- Gently form into a ball and then flatten into a disc, 2cm high
- Cut using a 5cm cutter and then place onto a lined baking tray
for the glaze
- Place the egg and milk into a small mixing bowl and whisk to combine
- Brush the top of the scone dough with the glaze
- Place the scones into the oven and bake for 14 minutes
- Place onto a wire rack to cool slightly
I am submitting this to Celia from Fig Jam And Lime Cordial for International Scone Week.
What I blogged:
- two years ago – Infused Honey
funny you should say that about the scones being fine the following day. That has been one of my pet hates, that scones do not last and need to be eaten almost as soon as they cool down.
meant to tell you we went to Gorgeous at Steenberg last thursday. We had the 5 canapes, hubby had the three 50ml bubbly option, and I had a glass of the vintage brut. Food and bubbly were great, bit pricey though. Venue is well decorated but it lacked something for me as the place to go. Maybe with time it will pick up 🙂
Thanks for the feedback Ruth, it is always good to hear what someone thinks of a place! It is a bit ‘cold’ with all the marble and the grey 🙂
Scones, cream and jam are a top combination eaten straight away or the day after:)
I was hoping to test them on day three for breakfast, but I left them at home!
Love a good scone.
🙂 Mandy
me too!
Perfection 😀
Cheers
Choc Chip Uru
thanks CCU 🙂
Your scones do look so appetizing. I serve them with home made double ginger & rhubarb jam & some lactose -free butter! They look yummy! 🙂
I love the sound of that jam!
Your scones look beautiful. I used to love them with clotted cream but now, if I do eat one, it is plain. I really pursue the strategies I can to slim the recipes down.
I should be following the same advice!
These look delicious!
thanks!
There is nothing better than a really good scone–my absolute favorite treat! I love them spread with really good blackberry jam or dunked in a little bit of honey. Ohhh, I really want a fresh scone now…
I have to try the honey option!
Mm, it’s the perfect scone complement!
thanks Allie 🙂
I’ve been following all the scone recipes and they all sound good. Jam and thick cream sounds very decadent.
but such a perfect way to enjoy them 🙂
I love scones, but always just buy them – never make them myself (at least, not yet). I love scones with butter and jam.
They are so easy to make, I think they will become a regular in my house. Thanks for the visit Bianca 🙂
Very diplomatic about Devon vs Cornwall. Can’t believe they are Scottish though – urban myth! Homemade strawberry jam and clotted cream on mine please (then there will be none left for the next day!).
The best ones we had were in Devon, but I think it was the atmosphere of being on the moors on a cold day and a lovely lady serving us who looked like she ate all the left overs that made a difference 😉
Love scones, and i make the egg less version and they most certainly do not taste the same the next day, however when they are out the oven and split in 2 with a drizzle of golden syrup is the way i like it
That sounds so good Usha 🙂
Gorgeous scones Tandy! And I’ve been on a scone haunt this past week with all of the scone recipes popping up! 🙂
Thank you Lorraine 🙂
Tandy your scones look perfect to me – and perfectly served, whether it is English or Scottish, delicious is the word !
Thank you Claire 🙂
I yet have to bake scone…yours look good…in spite of you mentioning that they did not rise up that much…
Hope you are enjoying your week Tandy 🙂
I will make these again Juliana as they are so easy! Have a super week as well 🙂
Scones: the most wonderful thing about them (and there are many) is the fact you can have guests arrive unexpectedly and produce beautiful baked scones in a matter of minutes. And the house is filled with such a beautiful aroma!
that is so true Kate – it is a pity one can’t just have the dough waiting for the guests 🙂
For the life of me, I cannot find clotted cream—your scones look PERFECT!
Thanks Squishy! We can only get clotted cream here from one outlet – and it is too far from my house for regular visits 🙂