Tuesday, 13 November 2012

An oath to the perfect scone

It often annoys me how some chefs can class dishes 'perfection', when the very word is finite, It means that you have executed a recipe to a state of flawlessness and completeness- that the end product is your ultimate. I find this most difficult for scones to say the least, amongst recipes and food in general,because our tastes are all different,  but Scones? Really!?

Earlier this year whilst being a pastry chef for a delicatessen i was yelled at because I had not produced the perfect scone, which meant an entire day grafting at creating one. How was this possible? A scone is never perfect, not in shape, not in color and not in taste. I will confess that I never achieved the task of perfecting scones, I did however spend time on creating a truly scrummy recipe. Here is to odd looking scones that taste super! Remember always consume with clotted cream and strawberry jam. Eat like a girl.


Cooking time: 10-12min     Prep time:10min    Makes:12 large scones

  • 3 cups self raising flour
  • pinch of salt
  • 1 cup of cream (full fat)
  • 1 cup lemondade (7 up)
  • egg wash ( 1 egg plus 1 teaspoon water)
  • flour (dust)

Preheat your oven to 200 degrees.With a sieve, sieve the flour and salt in a large mixing bowl.Make a well in the center of the mixture and add the cream and lemonade. Combine with your hands until you form a dough. Place on a lightly dusted (floured) surface and knead until dough-like and plaible.Using a scone cutter cut out even shapes of the dough and place them on a lightly greased baking tray. Brush with the egg wash. Bake for 10min until lightly golden. Dust with flour.

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