SCON BE LIT

 

So let me begin by saying, I am very sorry about the horrendous pun in the title. In my defence, it was between “scon be lit” or “A woman sconed” I stand behind my decisions, don’t @ me. Ok, let’s do this. Warning: I’m pretty punny and I will be so from here until my very last post.

 

Welcome to the wonderful land of cookies and tasty stuff. Today we make the yummiest of classics, SCONES, (For some reason when I typed that I heard it all fancy in my head, you know what I mean). This scone situation is actually really easy but don’t you dare play us South Africans on scones, it could end pretty messy if you think you can pull a fast one. Trust me on this, just get this right so that there won’t be a situation.

Short backstory time *yeay*. As a kid my grandmother would often bake a huge bucket of scones for functions, whether it was at the house or if she were helping a friend or neighbour out. The community we lived in was one of neighbours being involved and often finding themselves in our yard drinking tea or helping during functions. With keeping tea cups full included an accompanying plate of fresh scones. These scones were made by my gran and her, I’m pretty certain, useless child helpers, the grand kids. We would fight about who got to mix the butter and flour or who would roll out the dough and who’s turn it was to cut the dough and which shapes they would be. How she managed with us is beyond me, because I have often snatched mixing bowls out of unruly children’s hands and banished them to the living room to watch tv once I had my fill of them. Maybe one day I will be as patient as her but for now, no kids near my damn scones. *ends flash back*

Ok back to these damn scones. Typically scones in South Africa for big functions like weddings act as snacks for people to take home with them or as they arrive to tide them over for long occasions. They are often sweet rather than savoury. In today’s recipe, I have opted to go with savoury as it gives you more room to play. These allow you to enjoy them with cheese or jam and if you are really freaky, both. Don’t @ me, I don’t understand and I also don’t judge.

 

What’s in the damn thang

  • 3 cups self raising flour
  • 80 grams chilled and cubed flour
  • 1.25 cups milk

Yup, that’s it. Maybe this was the origin of the 3-ingredient phase we are seeing on social media???

Let’s do the damn thang

Pre-heat that oven to 200 C

Sift flour into a large mixing bowl, then rub butter into the flour using your fingertips. The flour will look the colour of beach sand or resemble bread crumbs once it has been incorporated sufficiently.

Make a well in the centre of the bowl and gradually add the milk while mixing with a knife until the mixture forms into a soft and slightly sticky dough.

Put the mixture over onto a lightly floured surface and gently kneed until it becomes soft and less sticky. Be careful not to over knead, this is not the time to be overly kneady.

Pat the dough, rather than roll it as we had done as children, to a 2cm thickness and cut to your preferred size, 5cm to 8cm is best.

Place scones onto a lightly floured baking tray, 1cm apart, and bake for 20 to 25 minutes or until risen and golden brown. Once baked transfer to a cooling rack and enjoy.

 

 

 

But like, your thoughts?

First I must apologize for my lack of photographic evidence of this, other than the header, I unfortunately had a small malfunction that will hopefully not happen again.

Ok, I must admit it was a little bit weird for me forgoing the sugar and the rolling pin but I’m with it now. We evolve and learn right?

My only big tip is to keep that butter chilled and be super careful not to over knead the dough. These can go from fluffy too tough in 0.00001 seconds. If you can make these in winter, even better, the key is to keep the mixture at a stable temperature up until baking, hence the chilled butter.

How easy? Eat them up while they are still warm guys.

Well that’s a wrap kiddies, go forth and bake. 🙂

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 )

Google+ photo

You are commenting using your Google+ 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 )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.