August 09, 2007

SHF: Scones

If you ask what I want to taste from the food's original country, I'd like you to know that I want barley scones made from a Scottish good cook's kitchen. Why Scottish? Well, Peta Mathias said in her book that 'scones come from Scotland, the name being derived from the word 'sconbrot' meaning fine white bread, but they mostly became popular in England and thence New Zealand.' [Peta Mathias. A Cook's Tour of New Zealand. Viking. 2005], and I am wondering how good to feel the air of Scotland while munching the real sconbrot made by the real Scottish cook which if I am lucky, I would be enjoying those baked over the fire!

On 4x4 meme last time, I include Scotland as my country wish list, for I just love to imagine a beautiful country with fragrant loaves of home baked bread, scarved ladies wearing their little smiles, bearded men with skirts (reminds me of Billy Connally), barley field... and I can go on and go on.

My mum-in-law usually bakes scones for morning or afternoon tea, for an option after another old favourite ginger crunch or ginger gems. The Coffee Time cafe on King Street, Pukekohe makes a good batch of scones which I like. They have date scones which rather more like a small bread and taste great. Although I prefer to have coffee at Hollywood Bakery on Manukau Rd, Pukekohe, I am just wondering if they will make any scones as good as Coffee Time's. Perhaps, there's a Scottish lady at Coffee Time, I wonder?

Anyway, scones have been on the menu for either morning or afternoon tea at home, from time to time, and they can be made from gluten-free baking mix as well. Although the results are not surprisingly more crumblier than those made from wheat, they just taste as good. Have you tried to eat soup with cheese scones? Have a try, they are as great as dumplings for stew while scones are usually eaten with clotted cream and jam.

Lois Daish suggests in her book “A Good Year” to use currants as an alternative because they tend not to fall off when cut. She also uses more butter than most of us do. Similar method to Donna Hay's Rhubarb Scones, Lois also uses the mixture of milk and yogurt (or cream) or buttermilk to make creamy flavour scones.

The recipe on old favourite local recipe book Edmonds Cookery Book is also ecxellent! Have a good try, you'll know what I mean. This is my entry for Sugar High Friday: Going Local, hosted this month by Passionate Cook.


'Like cheese-making, if you can make a good scone, it means you are a real woman or man.' Peta Mathias. A Cook's Tour of New Zealand. Viking. 2005.

date scones

Source: Edmonds Illustrated Cookbook. 1998.

3 cups Champion standard plain flour (all-purpose flour),
6 tsps Edmonds baking powder,
¼ tsp salt,
50g butter (I use 80g),
1 ¼ cups milk (I use 1 cup milk, ¼ cup cream/yogurt—or you can do 50% milk and 50% cream/yogurt),

Sift flour, baking powder and salt into a bowl. Cut butter in until mixture resembles fine breadcrumbs. Add milk and mix quickly to a soft dough with a knife. Lightly knead. Lightly dust an oven tray with flour. Press scone dough out onto tray. Cut into 12 even-sized pieces. Leave a 2cm space between scones. Brush tops with milk. Bake at 220C for 10 minutes or until golden brown. Makes 12.

Cheese Scones: Add ½ cup grated cheese and a pinch of cayenne pepper to flour. Before baking, top each scone with a small amount of grated cheese.

Date Scones: Add ¾ cup chopped dates, 1 Tbs sugar and ½ tsp cinnamon to flour. Before baking sprinkle scones with mixture of cinnamon and sugar.

Sultana Scones: Add ½ cup sultanas to flour.

In Bahasa Indonesia


Adonan scones jangan disamakan dengan adonan roti, meskipun dikategorikan quickbread di Amerika. Cara membuatnya yang super cepat menjadikan alasan kalo scones sangat populer di negara asalnya Skotlandia, kemudian makin terkenal di Inggris dan New Zealand. Adonan scones sangat lembek, dan tidak perlu diuleni hingga kalis. Asal udah nyampur aja dan udah ga lengket lagi, itu berarti udah bisa dipanggang. Kalo terlalu lembek, itu berarti kebanyakan bahan cairan. Tambahin sedikit tepung, lalu dicampur rata, dan uleni sebentar. Lalu panggang.

Sumber: Edmonds Illustrated Cookbook. 1998.

3 cups tepung terigu,
6 sdt baking powder,
¼ sdt garam,
50g mentega (aku pakai 80g),
1 ¼ cup susu (aku pakai 1 cup susu, ¼ cup krim/yogurt—atau 50% susu dan 50% krim/yogurt),
susu (untuk mengoles)

Ayak terigu, baking powder dan garam ke dalam wadah. Remas-remas mentega (sebelumnya dipotong-potong dadu, biar gampang ngeremasnya) ke dalam tepung sampai berupa remah-remah. Tambahkan susu dan campur secepatnya membentuk adonan lunak, menggunakan pisau. Uleni sebentar. Taburi loyang dengan tepung. Tekan-tekan adonan scone, lalu potong 12 sama besar. Sisakan jarak sekitar 2cm di antara scones. Olesi permukaannya dengan susu. Panggang dengan suhu 220C selama 10 menit atau hingga kuning kecoklatan. Untuk 12 potong.

Cheese Scones: Tambahkan ½ cup keju partu dan sejumput cayenne pepper ke tepung. Sebelum dipanggang, taburi setiap scones dengan keju parut.

Date Scones: Tambahkan ¾ kurma cincang, 1 sdM gula dan ½ sdt kayu manis bubuk ke tepung. Sebelum dipanggang, taburi di permukaannya campuran gula dan bubuk kayu manis.

Sultana Scones: Tambahkan ½ cup sultanas ke tepung.


Jen said...

yum thanks for the different recipes for the plain old scone

marye said...

I love scone...I will have to try these.
You are very talented at photography!

Bruno said...

I love dates... I may have to try your recipe for date scones because they look very tasty!

thepassionatecook said...

these looks perfectly delicious... my scones always turn out a mess, but i can't resist the recipe i have (with buttermilk). i'll be sure to try yours, though, you wouldn't believe how many sultana scones i can devour in a day... a perfect addiction of mine!