{"id":573,"date":"2020-03-19T08:51:13","date_gmt":"2020-03-19T08:51:13","guid":{"rendered":"https:\/\/melbyspost.co.za\/?p=573"},"modified":"2020-05-06T10:47:08","modified_gmt":"2020-05-06T10:47:08","slug":"perfect-scones","status":"publish","type":"post","link":"https:\/\/melbyspost.co.za\/index.php\/2020\/03\/19\/perfect-scones\/","title":{"rendered":"Perfect Scones"},"content":{"rendered":"
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“I asked the maid in dulcet tone
\nTo order me a buttered scone;
\nThe silly girl has been and gone
\nAnd ordered me a buttered scone”\u00a0<\/em><\/p>\n

~ Anonymous ~<\/em><\/p>\n<\/blockquote>\n

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Yes, that is the gist of the debate around scones. Do you pronounce scone to rhyme with gone or with tone? Then there’s also the question of cream first or jam first. I have decided to go with what the Queen<\/a> and Mary Berry<\/a> says and call it a scon<\/i>, rhyming with “gone” and doing jam first and then cream. I have always had a more important issue when eating scones though – why does it have to feel as if you ate a spoon of neat baking powder when you’re done? That is until I found the recipe for Perfect Scones. This one came to me in a Clover recipe booklet out of a magazine. It uses normal flour rather than self-raising flour and therefore doesn’t leave your mouth feeling like sandpaper after eating.<\/span><\/span><\/span><\/p>\n

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Nostalgia with jam and cheese<\/h4>\n

We used to bake scones when I was growing up because it was really quick, easy and tasty. I even “wrote” my first recipe ever as a variation on scones! My mom used to make them often and I got to help and play with the offcuts of scone dough. I decided to make some sort of delicious Chelsea Buns by adding raisins to my scone dough and rolling it up. Unfortunately at the age of about seven, I didn’t know how to spell raisins in Afrikaans (“rosyntjies” is a tough one, you can’t argue), so I just wrote “dried grapes”! I also didn’t let my lack of spelling deter me from cutting out my recipe and pasting it into my mother’s recipe scrapbook<\/a>.<\/p>\n

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\"My<\/a><\/p>\n

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Cream Tea<\/h4>\n

In those days we just ate scones with jam and cheese. We didn’t really bother with cream when baking scones at home. I am also 100% sure I have eaten sweet scones with butter and Bovril – this being my favourite spread of all time. If you get to put some cheese on top, even better! I do have memories of childhood vacations where my dad and my uncle drove us around for hours “sightseeing” until it was time for tea and we could look for a hotel that served tea and cream scones. Then we had the real deal with the jam and cream!<\/p>\n

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Faster than putting on your make-up<\/h4>\n

Weirdly, I never order scones from coffee shops nowadays, even though they often appear on menus. In my opinion, restaurant scones are usually far too big, too dry and mostly taste more like muffins than scones. I am therefore happy to bake my own Perfect Scones when the craving hits me. And as it literally takes no more than 30 minutes from switching on the oven until you have your scone topped with jam, it’s really less trouble than putting on make-up, getting the car out and finding a restaurant with edible scones!<\/p>\n

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\"Scones<\/p>\n

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<\/div>
\n\t
\"Scones<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Perfect Scones<\/h2>\n
<\/div>\n
An easy recipe for home-made scones that doesn't leave baking powder after-taste. <\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Baking<\/span><\/div><\/div>\n
Servings: <\/span>12<\/span> scones<\/span><\/span><\/div>\n\n
Author: <\/span>Melby<\/span><\/div>\n\n\n

Ingredients<\/h3>