Whether it's an afternoon tea at a posh venue or at home or a cream tea in a tearoom, there will always be scones.
There are usually two types - plain and rich. Rich scones have raisins or today, a variety of dried fruits or other additions.
I've always used the Be-Ro cookbook recipe for scones. Be-Ro is a food manufacturing business with products such as flour and baking powder and later a variety of other products. Thomas Bell, the founder, developed the world's first self-rising flour. My Mum had the Centenary Edition of the cookbook which I believe is from 1975 as Be-Ro was founded in 1875. I currently have the 41st edition which, sadly, is only available in the UK. I was fortunate to have a UK friend order and send me a copy.
Oven temperature 220C/200C Fan/Gas 7 is 425 degrees Fahrenheit. Scones are traditionally served with a berry (no pun intended!) jam (strawberry or raspberry) and clotted cream. Often lemon curd is served as well.
I love scones (though does anybody not?!)! I have made scones a couple of times. I didn´t feel like mine turned out great but it´s probably like most things and takes some practice to get just right.
ReplyDeleteI love scones!
ReplyDeleteI remember my mum having a Be-Ro cookbook that we used to use when we baked.
I always have mine with cream and strawberry jam, I've never tried with lemon curd before. Why haven't I thought of that before. Yum, yum!
Alec as made scones a few times for us and I just love them!
ReplyDeleteOh, now I want to make some scones! Yum!
ReplyDeleteAbsolutely love scones, clotted cream and strawberry jam :) How lovely you have that cookbook.
ReplyDelete