on making scones
I want to make scones - scones that you can eat. I love to cook but have never been able to master the skill of making perfect scones. I have made scones that are like small pebbles and I have made scones that are like rocks - literally. Mine are so hard they could be used in the garden as an edging. I don't want to make scones like the ones you buy in the cake shop - light and fluffy - I want to make scones like my grandma made. the scones she made in the middle of her kitchen table. The ones she mixed in her big yellow bowl and then turned out onto the floury middle and kneaded, then cut out with a glass. Hers tasted a little like damper, nice and heavy but not too heavy that they would sink to the bottom of my tummy, but they had substance. I want scones like I tasted as a little ms*robyn - fresh from the oven dripping with butter. Oh yes, I have tried and tried but it just doesn't work. or is it the memories I am hankering after? or maybe it is the homemade blackberry jam that was made from the blackberries my grandfather gathered during the day as he fenced along the road. I want to make scones so that I can wrap them up in a red & white kitchen towel. I want scones like grandma made.
posted by Miss Robyn | 7:40 am
10 Comments:
Hear hear!There is nothing like scones straight form the oven spread with proper butter and bramble jelly!One of the highlights of the school summer break is gathering blackberries and making jelly to have on our homemade scones.I can almost taste them now!
I've got a recipe that's great! The trick, I've found, is to avoid using a rolling pin...pat the dough out so it's sort of thick and then cut either into triangles or shapes.
Holler if you want the recipe.
I have never been able to make scones either - mine turn out like yours! The trick is, apparently, to use self raising flour AND baking powder, so they rise and rise :)
Maybe I'll try them on the weekend...yum!
Have you looked in the Edmonds Recipe Book? Do you get it over there? If you like I can send you the recipe...
What a great memory and a lovely Image.
I think Melissa is right, don't use a rolling pin and my Welsh Nanna always used sour milk in her scones ( I use plain yoghurt) and they were just like your nanna's by the sound of it!
Thankyou so much for sharing your memory.
Try using your food processor. I had to make heaps for an open garden day and I did this.
Put a cutting blade into your food processor.
Put SR flour in there. Give it a wizz to fluff up the flour.
Add the butter, give it another whizz until it is combined.
Now trickle in the milk (and I mean trickle) while the machine is going until it just binds together as a dough.
Put onto floured board. PAT into shape, don't make it too thin, cut into shapes (I use a glass) glaze top with milk and bake.
Hope this helps.
Catherine
who now has a hankering for scones
YUMMYYYYY, I love scones ~ i love your descriptions in that post.
Isn't it funny how evocative memories of delicious home-baked scones jut bring your childhood back in an instant... people just don't seem to make them (or eat them) like we did when we were young. Have they gone out of fashion? There is nothing like real butter, homemade plum or strawberry jam and Devonshire clotted cream on freshly baked scones. Like your grandmother, mine always used a glass to cut them out with - something I still do now (I'm sure it makes them taste better!) I also never use a rolling pin and I always used buttermilk (or lemon and milk).
Thank you for your kind comment on my blog - I'm afraid this is going to turn into one of those mututal-appreciation things, because I love your site! Not only can I relate to what you have to say, but you have made it so look so lovely too...
Thank you and happy baking...
I used to think the NEXT batch would turn out like Mrs. Black next door used to make them....but no, it didn't! Now I hardly ever make them anymore. But...maybe I'll give it another try. This next batch just might be the one that turns out right!
Hi Robyn :)
One of the major tricks in making scones it not to overwork the dough. Handle it as little as possible, and definitely pat it out, never a rolling pin! I make scones every Christmas, and I can make a darn good one! It has taken me a few years to get the hang of it though. After reading your post I think I don't want to wait until next Christmas to enjoy one..right now sounds really good! xo.
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