Did you know it’s International Scone Week? Not an official week, but a Celia led excuse for everyone to have a bit of fun, bake some scones and post a photo up somewhere. Looking at last year’s scones and those that people have already written about this year makes me realise just how unadventurous I am with my scones. I only ever make three kinds of scones – plain scones, cheese scones or girdle scones and I don’t like sultanas in scones (or in apple pie).
Yesterday we had proper Sunday Tea with Home-made Cakes – including Lemon & Coconut Slice (recipe courtesy of Jane, The Shady Baker) , Jammy Dodgers and of course scones. There’s no picture of a scone artistically posed on a pretty plate because we ate them all very quickly. My favourite way to eat scones is with clotted cream and jam, though warm scones with good butter is pretty tasty too. Do you spread the cream first or the jam? I like a dollop of cream followed by a good spoonful of jam but I noticed my sister-in-law spread butter then jam and topped it with cream.
Girdle scones are of course cooked on a girdle. Not the 18 hour Platex girdle that I thought went out of fashion twenty years ago, but actually still appears to be on sale, but a flat pan that sits on top of the hob. You can read about mine here. My aga is turned off at the moment and I was a bit wary of using the girdle on the induction hob, so I used for a frying pan instead which worked fine though the sides made it trickier to turn the scones. The scones are a little crustier than oven scones but still deliciously soft inside.
220g plain flour
1 teasp bicarbonate of soda
2 teasp cream of tartar
Pinch of salt
20g lard (or butter)
20g caster sugar
Heat the very lightly greased girdle (or pan) on the hob
Sift the flour, bicarb, tartar and salt into a bowl.
Rub in the lard and then stir in the sugar.
Add enough milk to make a soft but not sticky dough and then press into a circle about 1cm thick.
Cut your round into 8 wedges and slide each one onto your heated girdle.
Cook until brown – about 4 minutes each side – and wrap them in a clean tea towel on a wire rack.
Eat warm. With clotted cream and jam.