On Friday my friend Lou Lou and her Japanese daughter-in-law Yukina came for morning tea so out came my old Edmonds baking book with the good old scone recipe. Scones are such wonderful things to make for people because you can whip them up in no time and everyone loves the smell as they come out of the oven. (My mum used to wrap them up in a tea towel until we ate them so they would stay warm and moist.) So when Lou Lou arrived I had freshly made date and orange scones sitting on my lovely old china plate, a little bowl of soft butter and a cup of tea waiting for her. Yukina smothered her scone with butter and grinned with delight as she gobble up her first mouthful!
The very heart of baking comes from the sharing and giving of pleasure to ones friends and family. Talking of sharing, I thought it might be fun to post some hints on how to make good scones (mine and Edmonds) – here we go:
Always heat up the oven before you start so that it is nice and hot – 210 degrees
Sift flour, baking power and salt together – I replace the flour with self raising flour and I use the stated baking powder as well!
Make sure you use soft butter to rub into the flour
When you add the milk use a knife – do it lightly and quickly (I replace 1/2 the milk with cream because I think it makes the scones lighter)
Turn onto a floured board and knead lightly
Roll out to about 1/2-3/4 inch thick and cut into the size you want – but remember they will almost double when they cook. Sometimes I use a cutter if I want the scones to look very pretty.
Put into the oven for 8 to 10 minutes.
Check them about 8 minutes – the secret of being a good baker is never trust your oven -always check a little earlier.
Now I’ve just noticed that the Edmonds say to turn the oven down – but I’ve never done this. I’ll give it a go next time I make scones!
Yukina loved her scones so much that she asked if she could take 2 back to Nick in Japan.