Scones: Tea time nostalgia
During the three years we lived in Ireland I only had scones maybe twice or trice, mostly because I just didn't know what to do with them. Are they breakfast? Lunch? Dessert?
I brought A for tea to a cute English tea room in the Mitte district of Berlin about a month ago to have him try their smokey house tea. At the counter I spotted a tray of scones and I couldn't resist.
Finally, I get it: scones are had with tea or coffee, ANY time of the day!
I became obsessed with finding a perfect recipe for scones that tasted like they did in Ireland. I tried out recipes for a month, mostly based on the "worlds best scones" from Allrecipes.com. Now, after my sixth batch of scones, I am proud to say: they're easy to make and they're damned good!
Irish sconesMakes about 8400 ml organic wheat flour
4 tsp baking powder
100 ml (fair trade raw cane) sugar
A pinch of salt
50g cold butter
100 ml cold milk
50 ml cold natural yogurt
Measure the dry ingredients into a bowl first. Add the butter, possibly in smaller chunks, and pinch it into the flour mixture until the texture is crumbly. Pour in the cold milk and the yogurt and stir a little, then work the dough by hand until it's a solid lump. Don't overwork the dough.
Shape the dough to balls, lay them on a baking tray covered with non-sick baking paper, and pat the scones down. They should be about 5-7 centimetres across. I have silicone cup cake cases that work really well for the scones, too, for when I don't want to get my hands dirty.
Bake at 200°C for 15 minutes.
Serve at tea time with butter and strawberry jam, maybe some whipped cream, too, if you like.