One of Jack’s challenges to himself is to practice baking. He has pretty much got the bread and damper line down and has turned out some fine breads with great crust and crumb. Cakes, pies and other baked goods have not been frequent projects in Jack’s kitchen, so it was time to go dance among the flours again and the challenge was Scones.
This happens to be another item that Jack’s mum was pretty formidable at. He found a recipe for Super Scones in The Rose Collection and used it for the base direction in the recipe you see below, with a couple of twists. First, a little overview of scones.
The scone is a quick bread (or cake if recipe includes sugar) believed to be of Scottish origin. Scones are especially popular in the United Kingdom, Canada, Australia, New Zealand, Ireland, and the United States, but are found all over the planet. There are many basic recipes and dozens of variations. Scones are usually round, but can be triangles, hexagons and squares. The pronunciation can be a bit of a challenge. Many (including Aussies) pronounce scone to rhyme with "con" and "John. Others pronounce it to rhyme with "cone" and "Joan". Jack says you are free to use which ever one gives you comfort.
Scones de Jacques
This is a really simple recipe. If you want fruit scones, add ½-¾ cup sultanas or chopped dried dates to the flour mixture before adding the liquids.
Ingredients
3 cups self raising flour
¼ tsp salt
2 oz butter (½ stick, 60g)
1 egg
1¼ cups buttermilk (Jack’s twist here) Regular milk is fine too.
STEP 1
Preheat oven to 440-450ºF (230ºc)
Prepare baking tray with sheet of parchment paper
STEP 2
Sift the flour with the salt into an adequate bowl
Make a well in the center
STEP 3
Melt the butter in a small pan. Make sure it doesn’t burn
Some prefer to cut the butter into small pieces and rub into the flour till it’s like coarse breadcrumbs
Mix melted butter, egg and buttermilk together. Whisk well
STEP 4
Add the liquid mix to the flour striiing quickly with a wooden spooon
Mould dough gently with floured hands
Turn out onto a floured surface
Lightly pat the dough out, or roll gently to 1" or so thickness (2cm)
Cut into rounds of desired size with a cookie cutter or thin wall drinking glass (Rose trick)
Arrange on the baking tray
Pat the dough scraps into thickness again and keep cutting
You should get around 12 scones.
STEP 5
Bake in the hottest part of the oven for about 15 minutes
Scones are done when risen and a nice golden color
STEP 6
Scones are best enjoyed warm out of the oven.
Serve with your favorite combo of butter, honey, syrup, treacle, jam or preserve, cream, and whatever else floats your scone boat.
ENJOY!
