The Secret of SconesMonday, November 09, 2009
I have a new found appreciation for scones*. When I was growing up they were the staple. Mum would whip them up at a moment’s notice when visitors were imminent or the shearing gang needed feeding at the woolsheds. They were part of the fabric of our home. Mum made it look easy. I didn’t appreciate this until I had a hankering for Devonshire teas and tried making them myself.
Little E and I have been experimenting but this weekend she had a lesson from the master.
Mum says that it is the method, not the recipe so here is what you need to know:
Cold – keep the butter cold, rub in by food processer where possible
Baking Powder – more than usual, 2 teaspoons to each cup of flour
Fast – Mix the milk in with a knife, make it quick and stir as little as possible
Hot – Have the oven set to 200-220 C
So now you know. Hopefully my next batch of scones will measure up.
*Scone is a British term, in the US you might know of them as biscuits.
**Yes, that is my Dad doing a cameo appearance in the first photo.