Scones
1 cup of flour
1/4 cup of unsalted butter(cubed very cold)
1/4 cup of fine sugar
1/4 cup of currants(optional)
1 large egg (room temperature)
1 teaspoon of cream of tarter
1/4 teaspoon of salt
1/2 teaspoon of baking soda
small amount of milk (only if batter becomes too thick)
Mix all ingredients together with your hands, but don't mix too much or it will make the dough tough.*
Roll out the dough on a lightly floured surface. Cut small circles using a small glass turned upside down. Place on a silpat, parchment paper or seasoned dutch oven. (Just remember to use a seasoned dutch oven & you can forgo the parchment paper or silpat)
Brush lightly with milk and sprinkle sugar on top.
Place in pre-heated oven 450 for 8 to 10 minutes
Serve immediately with warm butter, cream and any jams that strikes your fancy.
This recipe serves four. Not to be saved, but enjoyed immediately with your favorite tea, coffee or fruit juice!
* Our Secret Chef says, "Don't over work the dough! Mix once and then roll-out; otherwise, you will end up with hockey pucks instead of tender, flaky scones! There is such a joy in baking these wonderful morsels of schoonbrood!"
... a little history about the scones:
Scones origins go back to Scotland where the Scots formed them into small round flat breads called "schoonbrood." The first mention of this word was in 1513 and was likely originated from the Middle Dutch. The Scottish would cut the flat breads into triangular wedges reflecting the current shape today. Today, the flat breads are called bannock and the cut out triangles are called scones.
Scones are popular in United Kingdom, Ireland, Canada, Australia, New Zealand and United States. Most are made with wheat, barley and/or oatmeal. They are usually served with tea, Devonshire cream and jams.
Note: We think our friends will be surprised to see this on their group rafting trip this year!
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