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Horses, hiking, bits and Bobbies - England
Favorite Recipes - Scones
I’ve heard that “only posh people and
Southerner’s” (England) call scones skons (rhymes with gone). On the other
hand I’ve heard that Northerners and in Scotland they call them scons;
that it’s only in southern England they call them scones. In Perth I’m
assured they called them scoons (rhymes with goon) and in New Zealand they
are pronounced skon. And then there are those that change the s to a c and
call them cons. Honest! Of course in Derbyshire it’s scowen. Two friends
in Glasgow say scon. In North America you most often hear scone, but then
how the hell would we know?
In my experience it’s scon (gone) in the
North; and in London and the south, I’ve heard both. If you have some
proof otherwise do let me know.
My Favorite Scone Recipe (With Chocolate chips OR Savory)
Preheat oven to 400 F and cook for 15-20 minutes
2 cups (280 grams) all purpose flour (I usually exchange about 2/3 cups
for whole wheat flour)
1/4 cup (50 grams) granulated white sugar (a little more if you like them
sweet)
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces
1/2 cup (90 grams) bittersweet chocolate chips (OR see below)
1 teaspoon pure vanilla extract
2/3 cup (160 ml) buttermilk
Mix dry stuff and cut in the cold butter until it’s all crumbly looking.
Add the buttermilk, vanilla, and chocolate and mix only until it’s mixed,
don’t over mix it. Press into a circle and cut into triangles. If you’ve
added too much buttermilk trying to get a nice mix (it can happen) just
pour the whole thing into a round pan and cut it into triangles after it’s
cooked. I can’t seem to mess this recipe up no matter the consistency of
the dough! (Unless you mix it too much, then it won’t be near as flaky and
light.)
Egg mixture for brushing tops of scones:
1 large egg, lightly beaten
1 tablespoon milk
Savory Scones: For an amazing scone with dinner leave out the chocolate
and add….
1 tsp of oregano
¼ tsp of garlic
¼ sweet basil
In a skillet melt about 2-3 tbsp of butter, add a thinly sliced or chopped
onion, 1 tsp of rosemary, and ¼ tsp of thyme. Once it’s cooked just a bit
add 1-2 tbsp of brown sugar OR white sugar and 1 tbsp of treacle
(molasses). Mix it on a low heat and spread it over the scone dough and
cook as above.
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