I don’t care what anyone says… but Scones are amazing….
They take next to no time to whip up… and when served still slightly warm with a lashing of good butter, some homemade jam and a dollop of cream… they make one forget about anything wrong with the world… well, at least for the moments that they melt and crumble in your mouth. And they taste so good – that not having a second one would actually be wrong…
Would I lie to you?
I remember as a child, making a batch of scones in our house in Charlo (Port Elizabeth) when I was a teenager with my mommabear… Saturday/Sunday afternoons were never the same again. There were (in all honesty) a few instances where the scones didn’t rise or they were left in the oven too long and became biscuits… but 9 times out of 10 – they were pretty perfect. We used a drinking high-ball glass to cut out the round shapes (dipped in flour of course to stop the dough from sticking) … and either apricot jam or grated cheddar cheese was waiting while those round treats were rising and baking in the oven.
Isn’t it amazing how some items of food evoke the most amazing memories? Especially the ones that get you smiling …
I saw this recipe in the BBC Olive Magazine (March 2011 issue) and I knew that using Buttermilk as an ingredient really makes a difference to the texture and taste… a good difference…
and what do you know… I just happened to have some buttermilk in the fridge 🙂
500g self-raising flour
1 teaspoon baking flour
1 Tablespoon caster sugar
½ teaspoon of salt
- sift the flour and baking powder
- cut the butter into little chunks and use your fingers to rub into the flour mixture (making it crumbly)
- Stir in the sugar and salt
- Beat the egg and buttermilk together
- Add the wet ingredients to the dry ingredients
- and mix together to make a dough
- place on a floured surface, press out to 3cm height and cut out your scones (I used a cookie cutter about 5/6cm in width)
- Bake for 15minutes at 200C
- Serve with lashings of butter, jam and a dollop of clotted cream – YUM