Chef Time!

Chef Time!

Sunday, May 7, 2017

Basic British Scones

Back in 1981, I had the opportunity to travel to London.
I have been given the privilege, to meet some of the up and coming chefs. It was there, that I met a young chef, fresh out of culinary training and getting his baptismal of the culinary world. Gordon Ramsey.
I also was able to observe and learn many of the traditional techniques of classic British Culinary.
So it brings me to share with you, one of the famous classics from London. Scones!



scone is a single serving quick bread/cake, usually made of A scone is a single-serving quick bread/cake, usually made of wheat, barley or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often lightly sweetened and occasionally glazed with egg wash. The scone is a basic component of the cream tea or Devonshire tea. It differs from teacakes and other sweet buns that are made with yeast.A scone is a single-serving quick bread/cake, usually made of wheat, barley or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often lightly sweetened and occasionally glazed with egg wash. The scone is a basic component of the cream tea or Devonshire tea. It differs from teacakes and other sweet buns that are made with yeast.or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often lightly sweetened and occasionally glazed with egg wash. The scone is a basic component of the cream tea or Devonshire tea. It differs from teacakes and other sweet buns that are made with yeast.

Scones

2 c. flour
1 tsp. cream of tartar
½ tsp. baking soda
1 pinch salt
¼ c. margarine
1/8 c. white sugar
½ c. milk
2 tbsp. milk

Preheat oven to 425. Line a baking sheet with parchment paper.
Sift the flour, cream of tartar, baking soda and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.
Turn onto a floured surface, knead lightly and roll out to a ¾ inch thickness. Cut into 2 inch rounds and place on the prepared baking sheet. Brush with milk to glaze.

Bake for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam.

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