The first time I remember eating scones was during a week long trip to Ireland to visit my cousin Kerstin who was spending six month as an au pair there, looking after three chaotic yet charming children. (They were one, two and three years old respectively, so there was probably as much order as you can expect.) I have lots of hilarious memories from this trip – like when we took a bus tour in the rain and tried to balance our coffee cups and cameras and umbrellas at the same time which resulted in us laughing so hard that we were almost beheaded by some power lines, or the time we were on a ferry to a tiny island (population: 20, and every single one was in the pub once it started raining) and Kerstin got sea sick and the captain randomly started singing German folk songs over the speakers.
There was also lots of Guinness and hilariously-terrible tv and scones. Despite the fact that I love scones, I’ve never actually made them myself. I did a bit of research and found a variety of recipes out there – some with eggs, some without, so I picked one that looked easy to scale down and gave it a try – I’m happy to report that I turned out really well! Which is good since scones are obviously best fresh from the oven and not so good days later after they’re stale. (P.S.: In case you have three chaotic yet charming children, follow the BBC recipe link for a bigger batch recipe.)
(adapted from this BBC recipe)
45g (5 1/2 tbsp) flour
1/2 tsp baking powder
5g (1 tsp) sugar
Pinch of salt
10g (1 tsp) cold butter
3 tbsp milk
1. Preheat oven to 220°C (425°F). Combine flour, baking powder, sugar and salt in a bowl.
2. Cut cold butter into small pieces and add to the flour mixture. Incorporate the butter with a pastry cutter or rub the mix between your fingertips until it resembles breadcrumbs.
3. Add the milk and stir together. Knead everything lightly until a dough forms.
4. Roll out the dough about 2cm (3/4 inch) thick. With a round cookie cutter (about 5cm or 2 inches in diameter) cut out two scones.
5. Place on a baking tray, brush with a little milk and bake for about 12-15 minutes, until golden. Leave to cool for about 5 minutes. Serve with butter, clotted or whipped cream and jam.