Scones. Very Britisher.
The below recipe is my Aunty Debra’s, and it seems to work, for me at least, and I didn’t make scones for the first time till fairly recently as they scared the living hell out of me.
Aunty Deb’s recipe, written indeed by her own fair and very distinctive hand.
FYI, 1 oz of butter is about 28g. Go for 30g, I did. Also, make sure the butter is cold. Also, your hands should be cold too, ideally, so frigid them up nicely in your freezer or on the immovable iceblock that is an old relative’s heart. Not any of my relatives, I should say.
You definitely need to sift the flour and salt twice. Even I bother with this and you know that usually I consider sifting a major waste of time. Chuck out any yucky bits that appear. Then add the teaspoon of sugar.
Then rub in the butter. Cut it up into small bits first, it’ll make your life easier.
Keep rubbing the butter in till you can’t feel any greasy little bits hanging about anymore, and it looks a bit breadcrumby, as above.
Add about half the milk. Use a knife to cut through the mix with the milk in it. I am not sure why other than Aunty Debra decrees it and therefore it must be so. It probably helps to not knock the air out of the dough or something.
Anyway don’t ask awkward questions, just do as you’re told.
It’ll start to look like the above.
Keep adding tiny bits of milk. It’ll all start coming together, like a good outfit. Keep adding till it just about comes together. Don’t touch it with your hands, your filthy hands, at all.
Turn it out onto a floured surface. I’m going with my trusty piece of green plastic. It’ll be a very sad day when that green plastic thing dies. Very carefully and with as little man(or lady-) handling as possible, shape the dough together, keep it quite high.
Like thus. You’re ready to cut the scones. If you have a cookie cutter type thing then yay for you. If not use a glass or something of a size that pleases you. Cut away, cut those scones, set them free. Place them quite close to one another on a baking-paper lined baking tray. Of course you’ll have preheated your oven to hot.
Once on the tray, brush with some milk. I guess these were about a good 2cm or more high at this stage. See how close they’re placed? Not touching but definitely inside personal space boundaries, like well-behaved teenagers at a baptist youth group.
Stick them in the oven. Rotate 180 degrees half way if you need do. I obviously did. They’ll take 10-12 mins or so.
And lo, the scones were born. A bit like bread they should sound hollow when you knock on the base. They rise up a bit in the oven, too. I’ve obviously got slightly browner (ie: blacker) tops than I’d like due to ShitOven.
Sorry for the crappy photo. This is an attempt to show you what the insides of a scone should look like.
From this you’ll deduct that they look out of focus, mostly.
Eat, with jam and cream. IN THAT ORDER AND THAT ORDER ONLY.
It’s actually illegal to eat scones if you put the cream on first, and then the jam on top. Illegal and offensive.
Below are the dogs. From their expressions you can see that they have been really enjoying the BBC coverage of the jubilee. Really.
PS: My french friands of the previous post won 3rd place in another street’s incredibly competitive street party cake-off. So that’s an Aussie winning a British comp with a french cake. I approve entirely.