Bringing back the old scone
Jaffa and raspberry and white chocolate varieties fire up the imagination
IAM bringing scones back, and they’re good. I love scones because of their texture; they are so different to a cake or muffin. Long gone are the days where scones were only served with jam and cream and a cup of tea when you had special visitors drop by. They were nice, but they were predictable, and predictable can become boring. Most bakeries and cafes still stock scones, be it plain, date or pumpkin. If you’re lucky, you might stumble across something a little more exciting, but not often. So I’m going to give you a foolproof scone recipe base and then some delicious ingredients to add to it. And don’t stop there. Once you can make a decent batch of scones, you are only limited by your imagination. I enjoy whipping up batches of Mars Bar scones, pizza scones, cheese and herb or lemon scones. But with the aim of using local seasonal produce, I experimented with oranges and raspberries, and came up with Jaffa scones and raspberry and white chocolate scones. While raspberries aren’t always available throughout winter, they have appeared at my farmers’ market for the past two weeks, much to my excitement. Raspberries and oranges are so versatile and are great to cook with. Oranges are super sweet at the moment and the boost of vitamin C might help keep winter colds at bay. There are a couple of tricks to scones to ensure success every time: Do not overwork the dough when mixing and kneading, this will make them dense. Place scones next to each other in oven tin/dish to help them rise up rather than out. Do not cook until brown on top (depending on your oven). Usually by then they will be overcooked inside. You want the mixture to have just cooked through.
Basic scone recipe Ingredients
2 cups self-raising flour 3/4 cup milk (or ½ cup milk and ½ cup lemonade) 1 tablespoon butter Pinch of salt
Preheat oven to 180°C. Mix salt into the flour in a large bowl. Add the butter and use the tips of your fingers to rub the butter into the flour. It will become crumbly and end up as part of the flour – do not leave lumps of butter unmixed. Pour in the milk and use a wooden spoon to gently mix until just combined. Tip extra flour on to a bench and turn out your mixture and knead until just smooth. Roll out your dough to 2.5cm high. Cut out scones with a round cutter and place in a greased cake tin close together. Paint the top of the scones with a little extra milk and cook in the oven for 12-15 minutes and a skewer comes out clean.
Add the zest of one orange and a tablespoon of good quality cocoa after step 3. Omit half of the milk and replace with freshly squeezed orange juice in step 4.
Raspberry and white chocolate:
Add 1 punnet of raspberries and ¾ cup white chocolate drops at the start of step 4. Serve and enjoy.
TASTY: Try these delicious scones. Keep them plain, or you can add raspberries or white chocolate for an interesting twist.