Weekend Cooking: Scones

Over the last couple of Weekend Cooking posts I have been talking about recipes that intimidate me. Today, I am posting a version of a recipe that used to intimidate me just a little until I actually tried to make them. The recipe that I made last year was a different version to this one, but it was just as easy to do, and hopefully one day, when I try this version, it will be as tasty.

So why did the idea of making scones intimidate me? I think it is because when you have a really good scone, there is nothing better especially with some jam and cream, but when they are dry and crumbly even jam and cream can't save them.

I think it is interesting to see how the brain works. Last week I mentioned that I was going to post a scone recipe and I think my subconscious has been thinking about this ever since. This morning I met up with the Victorian branch of the Sharon Kay Penman Fan Club and I knew even before I got to the meeting that I was going to be having the Devonshire tea. Didn't even have to look at the menu really! Fortunately, the scones that I was served were delicious. Fluffy and light on the inside with a little bit of crunch on the outside. Delicious!

I should mention the morning tea that a couple of the other people had. At the National Gallery of Victoria (NGV) at the moment they have the Melbourne Now Art Tea. The idea is that you get a biscuit that is decorated like a painting frame and you can make your own art on using various treats and sauces as your materials and it is all edible. In addition you get a couple of sandwiches, a scone and a class of sparking wine. One of the two people who were having this in our group made a sun out of the bits of marshmallow and macaron which represents Sunne In Splendour, one of Sharon Kay Penman's books. Lots of fun, even just as an observer!

Art tea - in the background you can see the sauces and treats that
 you use to make your masterpiece

Anyway, back to the scones!

This recipe for scones comes from Merle Parrish's latest cookbook Merle's Country Show Cooking and Other Favourites which I reviewed last week.

Before the recipe though, I have a very important question. It is, of course, the age old pronunciation question!

Are your scones like stones or are your scones all gone?




Scones

3 cups self-raising flour
1 tsp cornflour
1 tsp baking powder
Pinch of salt
2 tbsp cream
1–1/4 cups milk, plus extra to brush
Jam and cream to serve



Preheat oven to hot (220°C) and lightly grease a baking tray.

Sift the flours, baking powder and salt into a mixing bowl and make a well in the centre. Use a butter knife to mix in the cream and enough milk to make a soft dough.

Gather the dough together and turn out onto a lightly floured bench. Knead gently and briefly until smooth. Don’t overwork the dough or you will have tough scones.

Use a rolling pin to roll out to about 1.5cm thick. Cut out rounds with a 5cm round cutter and place slightly apart on the tray. Brush tops lightly with milk, and bake for 12–15 minutes, until risen and lightly browned.

Serve warm or at room temperature, with jam and cream.

Makes 15

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