International Scone Week 2014

My favourite scones are the basic plain scone with jam and cream.

This year I chose to make date scones. I had forgotten how good they were. I expect I will be making them more often.

date scones with a view

date scones with a view

I always use a fresh packet of self raising flour when I make scones. This time I sifted the flour twice that seemed to make the scones extra light. We had butter with our date scones, no need for jam or cream. Yum!

Date Scones

1/2 cup chopped dates

2cups SR flour

pinch salt

60gms butter

3tbs sugar

1 egg

2/3 cup milk

Sift flour and salt.

Rub in butter lightly with tips of fingers.

Add sugar and dates.

Beat egg and add milk to it.

Pour into dry ingredients, nearly all at once, keeping some aside for glazing.

Turn onto a floured board and knead lightly.

Cut scones, place on floured slide, glaze with milk wash.

Bake in hot oven, 220c for 12 minutes.

If you are keen to try some new scone recipes, go to Celia’s blog and you will be in scone heaven!

 

 

 

International Scone Week – 2013

Thanks to Celia at fig jam and lime cordial who reminds us about this event. Go to her blog to see more scone results.

This year I have made Ginger Scones.Ginger SconesI flavoured the mixture with ginger sauce and chopped glace ginger.

I served them with natural yoghurt mixed with a little lemon curd. Spread with butter suited them as well.

Ginger Scones with lemon curd yoghurtI prefer traditional plain scones but these were quite enjoyable. They all got eaten !

The recipe is basically a fruit scone mixture using ginger instead of sultanas etc. Next time I would use more ginger sauce and more ginger pieces, if I can stop eating the ginger before it gets to the bowl. Here is the recipe:

Ginger Scones

1/3 cup glace ginger, chopped

1tbs ginger sauce (or sugar)

2 cups self-raising flour

1/4 tsp salt

2 tbs butter

1 egg

2/3 cup milk

1. Preheat oven to 230c.

2. Grease an oven slide or pan, dust with flour.

3. Sift flour and salt.

4. Rub in butter.

5. Add syrup and ginger pieces.

6. Beat egg and add to the milk, leaving a little milk for glazing.

7. Pour into dry ingredients and make a moist dough.

8.Turn dough onto a floured surface and knead lightly.

9. Roll to 1 -2 cm thick.

10. Cut into rounds and glaze with a little milk.

11. Place on slide and bake for about 12 minutes.

International Scone Week

I am a traditional girl, when it comes to scones. I only ever make the one recipe.  Any attempt at a new recipe doesn’t seem to excite anyone so I just stick to the reliable one.

Who can resist a lovely fresh scone still warm from the oven? All good intentions  seem to disappear. And why not? We deserve treats now and again.

Scones are great to share with friends or family. They make guests feel welcomed. Sharing and eating them with a cuppa is a great time for conversation.

Scones have been a tradition at our family gatherings with fond memories of those shared years ago.

The recipe I use is a very old one adapted from “The Commonsense Cookery Book” printed well before the ‘food revolution’.

Scones

2 cups self-raising flour

1/4 tsp salt

50 gms butter

1 cup milk

( Use fresh flour for the best results.)

Pre-heat oven to 200c fan forced, a little higher for other ovens.

Grease and lightly flour a shallow, round cake tin. (The scones will rise better when close together.)

Sift flour and salt together.

Rub butter into flour with fingertips.

Pour in most of the milk (3/4)  and mix lightly. Add a little more milk if mixture is too dry. Keep some of the milk to glaze scones. Avoid making the batter too wet.

Place on a floured  board and dust lightly with flour if too wet.

Knead lightly and quickly.

Roll very gently only a couple of times to achieve a uniform thickness, 2-3cms.

Use a round cutter to cut scones.

Lightly brush with remaining milk.

Place in pan close together but not squashed.

Cook without delay about 10 mins.

Turn out onto a wire rack, cover with a tea towel after cooling for a few minutes.

Enjoy!

Check out more scones at Celia’s blog.