Scone and Tea Anyone??
A scone is most probably one of the easiest things to bake, yet it’s explanation is far more complex, because here in SA we call it a scone and is close to an English biscuit made from flour, butter, sugar, milk or cream and baking powder, not much different from the American version.
Traditionally, they are made with currants but are now seen with other dried fruits and flavors. Scones are served at tea time with clotted cream and jam. It is pronounced “skon” or “skoan”, but it is in the cooking method that I believe there are variations. Some bake them, some fry them and others cook them on a griddle pan. I bake mine in the oven at a fairly high temperature.
A scone form an integral part of a traditional Devonshire tea which means to split the scone in two, cover each half with clotted cream, and then add strawberry jam on top. Traditionally it is important that the scones be warm (ideally, freshly baked), clotted cream (not whipped), and the jam be strawberry (although raspberry jam is rarely used as an alternative). Butter should never be included, and the tea should be served with milk.( info from Wikipedia)
Here in my home, I love to serve scones, warm out the oven on a Saturday morning, with lots of strawberry jam and cream and hot cup of tea!!!
I will share with you my easy recipe, it requires not rubbing of butter into flour, takes no time to prepare and always gives satisfactory results. My gran wrote this recipe down and she was pretty addement that one should use a normal teacup for measurements and that what I do, but you are welcome to try a standardized measuring cup!!
500gr self-raising flour
pinch of salt
2 tsp baking powder
12 tsp caster sugar
Pre-heat oven to 200C
Step 1: Mix the flour, salt and baking powder in a bowl.
Step 2: Break an egg into the cup, fill to halfway with milk and then fill to the top with oil. Pour in a seperate bowl.
Step 3: Repeat step 2 and add to other egg mix.
Step 4: Beat egg mixture with your electric beater while adding the caster sugar a little at a time. You willend up with a foamy mixture. Add the flour all at once and mix sing the “cutting mehod”.
Step 5: Place dough on a floured surface and flatten with your fingers until it is about 4 cm thick.
Step 6: Use a round scone cutter and cut out the scones. Work very lightly with you fingers.
Step 7: Place on a baking tray, very close together(this ensures that the scone rises up, yielding beautifully risen and fluffy scones.
Step 8: Egg wash and bake for about 12-15 minutes at 200C.