#ISW2017 – International scone week

It is International Scone Week from Monday, 7 August to Sunday, 13 August 2017. Tandy Sinclair, who blogs over at Lavender and Lime is hosting this event. Tandy posts the most mouth watering recipes so I really recommend that you hop over and visit her at http://tandysinclair.com/international-scone-week-2017/.

What a fun idea! We love scones and regularly have them for tea on a Sunday afternoon. We have two recipes that we use. The first is unsweetened and is my Mom’s recipe and the second is sweetened and is my Aunt’s recipe. Michael and I thought that we would share both recipes and you can try both and see which one you prefer.

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Unsweetened scones

Ingredients:

480 grams self raising flour;

1/2 teaspoon salt;

120 grams butter; and

125 ml milk.

Method:

Preheat the oven to 230 degrees Celsius. Sift the flour and the salt into a mixing bowl. Soften the butter and cut into cubes. Rube the butter into the flour mixture until crumbs form. Make a well in the centre of the mixture and pour in the milk. Mix until a light spongy dough forms. Turn out onto a lightly floured piece of wax paper and pat into a flattish shape about 2 centimetres thick. Cut into rounds using a cookie cutter. Place the scones on a prepared baking tray and glaze with milk. Bake in the oven for 10 to 15 minutes until golden brown. When cool, cut in half and spread with butter and jam.

Sweetened scones

Ingredients:

4 cups (1 litre) of self raising flour;

250 grams of butter;

8 teaspoons (40 ml) of sugar; and

1/2 cup of milk.

Method:

Pre-heat the oven to 230 degrees Celsius. Sift the self raising flour into a mixing bowl. Soften the butter and cut it into cubes. Rub the butter into the flour until it forms crumbs. Add the sugar. Add the milk and mix until a soft dough is formed. Form the dough into a ball and flatten on a piece of wax paper dusted with flour. I don’t roll my dough but just pat it until it is approximately 1 1/2 centimetres thick. Cut out the scones using a cookie cutter. Place the scones on a prepared baking tray and brush with milk. Bake in the oven for 10 to 15 minutes until golden brown. Once cool, cut the scones in half and spread with butter and jam.

Robbie and Michael Cheadle are the co-authors of the Sir Chocolate Book series and Robbie Cheadle is the author of Silly Willy goes to Cape Town

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63 thoughts on “#ISW2017 – International scone week

  1. I love scones…the perfect platform for butter 😉 Most of the time I use a rich scone recipe, with eggs and dried fruit… though I am partial to simple cheese scones too, where grated cheese replaces the butter in the recipe.

    Liked by 2 people

    1. Thanks Sue. We like these plain scones with jam and sometimes cream. When we are in England we eat the fruit scones although I think these are more like what we call rock buns. I also like the cheese scones. Yummy!

      Like

  2. both these recipes sound great. you can’t really go wrong with scones of any sort. i made peanut butter scones this week for ISW. they were really good to my slight surprise. cheers sherry

    Like

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