How would you like your scones: Baked or Posh?February 12th, 2011 | Posted by in Recipes
Simple ingredients, simple method, simple flavor and texture – everything about scone is simple!
So what makes them so posh? Is it that Roselle jam again?
I was puzzled to see how much is going on around the pronunciation of the word scone! And it’s not even a matter of British vs U.S. language as apparently within Britain alone, 2/3 of the population pronounces scone as in “gone” and the other third as in “bone”, the later being seen as a more posh variation to pronounce the word. Personally, I had no idea it was sooo important and never thought about it before… as a non-native English speaker, I just go with the flow and say scone with a French accent as in “Rhone” :) So I had to rely on our marvelous PR director, Claire, native from Hampshire (England) and she said scone as in “gone”!
The other laughable topic I have found on scone was whether you have to spread cream on jam or jam on cream! I mean, seriously… who gives a flying you-know-what about what goes first!… ok, maybe you do… Then I just think logic and practical with the harder texture first (the cream) and the gooey texture (the jam) on top, simple. I read an argument saying you have to put cream on top so you can have a huge mountain of it: Please allow me to doubt the gastronomic experience you’ll have with a piece of quick bread, a spoonful of jam and a massive amount of clotted cream! Beside, before people actually argue about that, they should rather look at having proper quality jam and cream! :)
Our scones are at the cross-line between the soft spongy type and the more biscuit type. Thereafter it’s a matter of personal taste… As long as they’re served freshly baked, slightly warm alongside quality jam and cream: no problem.
One of my all time favorite recipe for scones comes straight out one of London’s most famed place for Afternoon Tea, which I will keep confidential for my personal safety’s sake :) Scone recipes are like Foie Gras terrine recipes in France, everyone pretends having the most unique and spectacular recipe. My opinion? Scones are glorified quick breads that are great with jam and cream – thus making them immensely popular and an easy topic to get people buzzing around! I have to say that I enjoy having one, once in a while, generously spread with Devonshire clotted cream and our homemade berries jam along a nice cup of tea: quality time I’d say!
- 500g flour
- 95g sugar
- 25g baking powder
- 125g butter
- 2 eggs
- 100ml milk (or cream if you dare!)
- 60g sultanas (optional)
- Mix the flour, sugar and baking powder together with the butter until it resembles a crumble mixture
- Add the eggs and milk (and the sultanas last if required and mix in quickly)
- Leave the dough to rest for 10 minutes, then roll out to about 15mm high
- Cut into rounds and brush egg over the tops
- Bake at 200°C for approximately 20 minutes, until nicely golden brown
Don’t serve them hot, but warm :)