“It takes only about 15 minutes to produce a basketful of lovely hot scones, featherlight, on the table.”
Thus begins the Australian Women’s Weekly recipe on p. 76 of the Cooking Class Cookbook. Although I’ve put the scone recipe on styleisviolence before, it was perhaps not in the most digestible form. I’ll adapt it more readably here, since this is a recipe that I’m sure we’ll need in a pinch somewhere, sometime in the future, perhaps on a drizzly day in a Scottish castle with good WiFi, or to impress expats at the British embassy in Algiers.
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1oz (30g) butter
- ½ cup milk
- ¼ cup water
Preheat oven to 475 Fahrenheit. Mix the dry ingredients. Rub in the butter with the fingertips until it resembles fine breadcrumbs; do not over-handle. Pour in the milk and water and mix lightly and quickly to form the dough. Turn it out onto a floured surface, knead lightly and pat to a 2cm thickness. Cut into cylinders with a floured champagne flute. Put the cylinders on a lightly greased cookie sheet, packed in close, and brush with a bit of milk. Bake about 10 minutes, or until done. While baking, whip some cream and find the jam.
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