Super Food Ideas
is my favorite food magazine in Oz. Has been since I started uni here, cuz everything listed was available at almost every supermarket. No foie gras or truffles in this little publication. So when I saw the latest issues when I arrived, I pounced on it like a rabid dog on a 2 year old kid dressed in a bone marrow dress.
This issue is a gem. It has a couple of really classic recipes, including crêpes (basic and a bunch of ways you can serve it), macaroni and cheese, frittata, mushroom risotto, ANZAC biscuits, key lime pie, New York cheesecake...
But what I really
wanted to make were the scones.
Scones and tea with jam and butter make for a great EGL tea party, wouldn't it?
To be absolutely honest, I am a totally shit baker.
Cupcakes will sink, cakes will fail to rise, drop cookies will become wafer thin and muffins will turn to stone. It's all very biblical and I happen to be Anti-Moses.
But I figured that my using a recipe requiring only 4 ingredients shouldn't cause the next World War. And we already had most of them:
3.5 cups self-raising flour
2 tablespoons sugar
1 pinch of salt
60 gms butter, chopped
1.5 cups buttermilk (I substituted with skim milk)
After mixing all the dry ingredients in a large bowl, the chunks of butter is rubbed into the flour mixture until they resemble breadcrumbs. The liquid is added and the mixture is kneaded on a lightly floured surface. However, I found the dough to be a little too sticky and ended up kneading in about another cup of flour to get a workable dough that didn't stick too much to my hands or the surface. The dough is cut into 3cm/1.2" high discs of 5cm diameter (this should give you about 16 scones). I just used a small glass tumbler to cut the flattened dough.
Laying them just touching each other in a greased square pan will allow them to rise in a traditional style, that's easier to break again in portions later. Baking in a 200°C/392°F oven for about 15 minutes does them perfectly.
The scones turned out quite yummy. A little denser than a sponge cake, but definitely not the biscuit rock-hard type of scone you might find in some cafes. This is a great base recipe for an assortment of flavoured scones. I might try a savoury one with cheese and herbs next time.
So who wants to come around for tea?