My long suffering husband has been a rock and such a wonderful person through all this. I don't know what I would have done without him. Anyway, he mentioned once he would like to try to make scones, I had never done that either. So on the last day of my "sick" leave, we decided to give it a shot. In the early days of married life, we tried our hands at making fancy cakes, the most famous was a sandwich, complete with lettuce leaves (all icing of course), there must be a picture of that somewhere!
Having never made scones in my life, we were on even ground. I found a scone recipe in Nigella Lawson's "How to be a Domestic Goddess" and decided we could trust her!
Here is the recipe and I will let you know our results following that! And I apologize - I forgot to find American equivalents while I was in the process of measuring and mixing. So if and when we try this again, I will try to do better.
This is Nigella's recipe copied directly from page 67 of the Domestic Goddess cookbook:
500g Plain Flour
1 tsp salt
2 tsps bicarbonate of soda
4 1/2 tsps cream of tartar
50g cold unsalted butter, diced
25g Trex, in tea spooned lumps (or use
another 25g butter) (Trex is just like Crisco and I actually used Crisco)
1 large egg, beaten, for egg - wash
6 1/2 cm crinkle edged round cutter
1 baking tray, lightly greased
Preheat the oven to 220C/gas mark 7.
Sift the flour, salt, bicarb and cream of tartar into a large bowl. Rub in the fats till it goes like damp sand. Add the mill all at once, mix briefly - briefly being the operative word - and then turn out onto a floured surface and knead to form a dough.
Roll out to 3cm (1 1/2 inches) thickness. Dip the cutter into some flour, then stamp out at least 10 scones. You get 12 in all from this, but may need to reroll for the last 2. Place on the baking tray very close together - the idea is that they bulge and stick together on cooking - then brush the tops with egg-wash. Put in the oven and cook for 10 minutes or until risen and golden.
Always eat freshly baked, preferably still warm from the oven, with clotted cream and jam.
Alan rubbing in the fats. (my nails are too long and it was fun to watch how he did this!!)
Here are the scones in the oven, yum!
The freeform one in the foreground was an experiment with the last remaining dough, didn't work though!!
And why is it that any reference to American scones makes them triangular shape? The only time I see triangular scones in Scotland is when they are soda scones, which are completely different.
Scrooge McDuck: I wouldn't miss this for all the scones in Scotland!
Movie Name: DuckTales: The Movie - Treasure of the Lost Lamp (1990)