Blog of Oonah V Joslin -- please visit my Parallel Oonahverse at WordPress

where I post stories and poems that have not been seen elsewhere - also recipes and various other stuff.

and see me At the Cumberland Arms 2011

Friday, 21 November 2014

Food for Thought for Friday -- SCONES

Scones are handy. They are quick to make, they taste good, they freeze well for quick reheating, they are the perfect accompaniement to a cup of tea and they are traditional part of High Tea. which was ever an upper class persuit and remains a great luxury for most people. But it can be done cheaply at home -- sandwiches, scones, cake :) Basically if you were a 
Farmer: Breakfast really early, Dinner about noon, Supper or Tea around 6 --early to bed
Worker: Breakfast really early, Lunch (pie or bread & cheese), Supper or dinner (maybe soup or stew) around 6 -- early to bed.
Gentlefolk: Breakfast later, High tea about 3 or 4, Dinner around 8 
The nouveau riche and middle classes tried wherever possible to emulate the wealthy lifestyle.

makes 6-8 scones
preheat the oven  
Tea Scones

8oz self raising flour (I always add an extra teasp of Baking Powder to this.)
OR the same amount plain flour with 4 tsps BP added)
half tsp salt
2oz butter (real butter!)
1oz fine /caster sugar
about a quarter pint of milk + a little for brushing 

sift flour into bowl 
rub in butter
add sugar
(I actually use a food processor and just dump the lot in an zizz it with the blade)

mix and turn out onto a floured surface
the dough should not be sticky but if it is just roll it round a bit in the flour. Don't knead it like bread! Just shape it into a round flat shape about an inch and a half inches thick. (I like nice big scones) but it's up to you. Cut with a round biscuit cutter or just cut into triangles with a knife. Place on a tray. Bake at 230C/ 45OF /Gas 8 for about 10 minutes. When they are risen and sound 'hollow' when tapped on the bottom they are ready for butter, cream (preferably clotted cream), jam (preferably home made) :)

For fruit scones add sultanas or raisins or dried cherries at the shaping phase.
Cinnamon and dried cherries make them festive.

All Purpose Scones

Why all purpose? Well they have no sugar and so you can make these into fruit scones by pushing a couple of oz sultanas in at the shaping stage OR you can put some cheese in with the flour and some mustard (English please) in the milk OR you can add herbs and put them on top of a stew for the last 20 mins of cooking -- like dumplings. These are versatile! I like to use wholemeal flour if I make cheese scones but it's up to you. Experiment. For a richer scone add an egg beaten with just a little milk and use the extra to brush the top for a shiny finish.

8oz SR flour or as suggested above
same amouts of salt, butter and milk as above

Same method and cooking times etc.

So there you are... Get scone making!
Invite some friends over for High Tea.