Who doesn’t enjoy a Devonshire tea, with warm scones fresh from the oven, topped with lashings of thick cream and jam?
The simple but delicious scone is loved around the world. In Patisserie : an encyclopedia of cakes, pastries, cookies, biscuits, chocolates, confectionery and desserts, celebrated pastry chef Aaron Maree writes that scones come in many flavours and varieties. In America, scones are known as biscuits or soda biscuits and they can be served with both savoury dishes and sweet toppings. The scone is a cousin of the Scottish bannock, a flat disk baked on a hot griddle plate, which is then marked into triangles.
“A good scone should be of uniform colour and size, lightly golden brown on the base and top, but with white sides. The interior should be light, soft and white.” He stresses that in order to ensure that your scones are soft and well risen, you must always rub the butter into the dry ingredients lightly. Never overwork the dough and do not knead it at all.”
Next door to the Library is our cherished cafe Bake and Brew, who bake delicious scones daily. And! We have secured the recipe from Sue the pastry chef.
Here it is:
World’s Best Scone Recipe
- 3 cups of self-raising flour
- ½ teaspoon baking powder
- 50g butter
- 500mL milk
- 1 dessertspoon cream
Sift the flour into a large bowl and add the baking powder.
In a microwaveable jug add butter, milk and cream and microwave for three minutes on low.
Add this liquid mix to the bowl.
Mix gently and then turn out onto a lightly floured surface. Knead gently and pat like a baby’s bottom.
Use a scone cutter or glass to make round scone shapes and put them onto a greased oven tray. Ensure the scones are placed close together, as they give each other support as they cook.
Cook in a 180° oven for 15 minutes.
You can also borrow Patisserie : an encyclopedia of cakes, pastries, cookies, biscuits, chocolates, confectionery and desserts from the Tea Tree Gully Library.