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 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?
- 225g self-raising flour, plus extra for dusting
- 30g fructose
- Pinch of salt
- 30g butter, cubed
- 150mls milk
- 1 egg
- 5mls milk
- 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
- 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