Scones…..we Love em, & they are very easy to make, no don’t shake your head, they are… honest ! We love them plain, we love them with dried fruit, we even love them with CHEESE, yes CHEESE ! (more on that in another post).
I have fond memories of being served them by a sweet wobbly old lady in the lovely village of Aldbury in Hertfordshire near where I grew up during their May day celebrations, the slight tingle you get from the baking powder still ignites warm summer memories from when I was a nipper….(As does remembering feeding worms liquorice…but thats one for a phycologist ).
I recently noticed a tweet on twitter from someone asking if scones are the new cupcake….well they are not really cakes as such. You see scones fall under the “quick bread” category, made from a simple mix with baking powder for the raising agent instead of yeast, & include muffins, pancakes, soda bread etc Now these treats originate from Scotland and are the mainstay of afternoon teas all over the british isle and beyond, served with cream ( clotted preferably ) & a nice fruity jam, I quite like them warm with butter too.
NOTE: I’m not going to be drawn into the pronunciation of the word “scone” …I fear tempers may rise and rolling pins be used offensively.
They seem to be having a revival at the moment (not that they truly ever went away), with all sorts being added, the sultana ones still are a firm favourite of mine though, ( I am sure there are some “way out ” ones going on out there…you know, with sheep scratchings, lead or powdered diesel and chives etc ) 😉
The recipe here is for blueberry and lemon thyme, they just seem to go well together, And I love the way the blueberries explode and the juice just drizzles through the crumb ! Have ago…you won’t be disappointed, lovely served with a blackcurrant jam and cream …or just a nice knob of salty butter, can even goes with a creamy cheese. after the method gallery I will give a few quick alternatives you can try too…why not try your own combinations.
Makes around 12-15 using a 2 inch cutter, but you can make what ever size you want, suitable for freezing too !
INGREDIENTS: 250g self raising flour.
1tsp heaped teaspoon of baking powder.
40g caster sugar.
40gg unsalted butter.
pinch of salt.
145ml of buttermilk.
150g fresh blueberries.
Some nice bushy sprigs of lemon thyme.
1 teaspoon lemon zest.
1 Egg yolk for brushing.
In a mixing bowl place the butter, sugar, flour, baking powder, salt and add the leaves of thyme & zest. Ether by hand or in a machine the mix ingredients together until all the fat is incorporated and a fine crumble is formed.
Next mix in the eggs and buttermilk and bring together, to form a slightly sticky dough.
Place the dough on a well floured surface and gently fold in the blueberries.
Pat out the dough to around 1.5 inches thick, cut out with round cutter, place on tray and brush with egg yolk.
Bake at 165c for 20-25 mins, until top is a light golden colour.
Take out and cool.
Serve with thick cream or butter & jam. Stuff yer face !
METHOD GALLERY: click on any image to enlarge.
Alternatives – 1/ In a food processor blend some rosemary with the sugar & use in dough mix as normal, add finely grated zest of 1 orange. mix in golden sultanas instead of blueberries. 2/ soak raisins overnight in rum, fold into dough with chopped banana, add 1 tsp of ground cinnamon to dry ingredients. WHAT CAN YOU COME UP WITH ! ?? 😉
© The cake-shaker 2012