scones

scones with jam

It was my birthday today, and as tradition-that-no-one-knows-why-it’s-this-way-round, I got the cakes in. Pshaw to buying them though, it’s baking for me. And scones are easy crowd-pleasers.

For me the scone (scowwwwn? skon?) has to be puffy, airy and crumbly. The key to it is to trap as much air as possible in the dough and plenty of butter to encourage the pastry to fall apart. So tons of butter, some well-sifted flour, baking powder, milk and eggs then. And lightly pressed into a large pancake. No rolling, it’ll squeeze the air out. Then cut out into shapes, brush with sugary milk and into a hot oven.

I brought some jam and clotted cream in, as there’s no finer way to top a scone.

Advertisements

One thought on “scones

  1. Pingback: very berry jam « grubblog

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s