05 July 2013

Heavenshire Tea

Never underestimate the delicious attraction of the seemingly innocuous scone.  Whilst simple in its ingredients, preparation and appearance, the scone is similar in its purpose to the popular pizza base; a carrier of far more exotic and appetising treats.  However they each taste only as good as their toppings.
Use the very best cream and jam that you can get your sticky fingers onto, or into, and you will find it hard to stop at just one serving.
This recipe first came across my path when Sally Cakes was in kindergarten.  Knowing that four year old children were more than capable of preparing the final product gives one confidence that it is an easy result to achieve.
Sift together 5 cups of flour, 50ml baking powder and 1tsp salt.
Pour in 300ml thickened cream.
Then pour in 375ml (1 x can) lemonade.

Usually I use plain lemonade for this recipe.  On this occasion, the cupboard was bare, so I substituted a red creaming soda flavour.  It didn't really alter the final result, but I would hasten to suggest that if you do change the fizzy component, be wary of your choice.  It's possible that a green-coloured drink may produce a cacky-coloured scone.
Pour it into the basin from a height to create extra effervescence.
just wanted to zoom in on my droplets
Mix the ingredients into a smooth dough.
Knead the dough lightly into a ball and then roll/flatten the ball to 2cm.
Cut 4cm rings and place them, touching, on a tray.
Brush the tops with a little milk.
Cook the scones at 200c for 10-20 minutes until brown on top.
This recipe can make up to 30 scones.
For a simple finish, spread hot scones with the very best butter . . .
. . . or smother with a delicious jam and clotted cream.
Whilst there is some debate regarding the origin of the name, scones, there is no doubt about their country of origin - Great Britain.

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