Apart from well-made pies and butter biscuits, if there’s something that could taste so utterly butterly delicious, I has got to be these scones. Don’t ask me why they’re called Norfolk scones. I don’t know. That’s the name my Cake and Cake Decorating book gave them and I just stuck to it! The house smelt so so wonderful after half time that I had to give it a shout-out on FB!
I have no idea what scones are ‘supposed’ to taste like. They aren’t available in India (to my knowledge). I have these fat proud wedges plain or stuffed with delicious-looking things on dozens of blogs, but never attempted these. I made these on Sunday evening when both hubby and son were sleeping. Those ‘me’ times are so precious and synonymous with ‘bake time’ for me!
I settled on Norfolk scones because I’s left that slot blank in my A-Z sheet, where I’ve listed out what recipe to prepare against each alphabet (part of the A-Z Blogging Marathon I’m running this month). And am I glad I made this! These are quick to prepare — under 30 minutes of kitchen time and another 45 minutes in the oven and these are all yours. Make this if you’re bored of making cake and cookies for teatime snacks. These were crisp and biscuit on the surface and soft and cake-like inside. It stayed nice and crisp for a day and a half and became soft after that (not soggy though), nevertheless as tasty.
Hubby dear loved it, as did my mother-in-law (who’s not really big on baked goods) so that’s a big plus for me. Plus, there’s a demand from hubby to make this with a coconut filling. He likened it to ‘dilpasand’ (in Hindi, dil=heart, pasand=like) a crispy coconut-filled baked goody available at small bakeries here in Chennai. Any of you who’ve had it and feel similarly?
Self-raising flour* – 2 cups
Salt – 1 tsp
Butter – ¼ cup (moderately cold)
Flaxseed powder – 1 tbsp mixed with 3 tbsp warm water to replace 1 egg
Milk – ¼ cup + 2 tbsp
Softened butter – 1 tbsp
Currants – ½ cup (I used dried cranberries soaked in 2 tbsp of hot water for 10 minutes)
Grated nutmeg – ¼ tsp (I used a pinch each of powdered nutmeg and cinnamon)
Demerara sugar – ¼ cup
Milk for brushing
(*Use I cup plain flour/maida + 1 tsp baking powder + ¼ tsp salt in place of every cup of Self-raising flour)
Sift together flour and salt. Add butter and cut into flour with pastry cutter then run in with fingertips (I had to make do with my fingertips alone). Mix to a soft dough with milk and flax seed mix (or egg)
Preheat oven to 200 deg C
Turn on to a floured surface and knead lightly. Divide dough into two equal halves. Roll each half into a 5 circle about ¾-inch thick (see note)
Place one circle on a greased baking tray and spread softened butter on top
Mix currants (or other dry fruit/berries that you plan to use), grated nutmeg and three-fourths of the sugar. Sprinkle this mix on top of the butter
Place the second circle on top of this. Mark into 10 wedges and brush with milk
Sprinkle the remaining sugar on top and bake in the centre of the oven for 45 minutes
Remove tray from oven and serve warm or cold
I rolled it out into a 6 inch circle, about ½-inch thick. The book’s instruction of a ¾-inch thick layer would have been more biscuit and buttery
The scones stayed nice and crisp for one and a half days after which it became soft and cake like
This post is for Day 14 of the A-Z series Blogging Marathon for the month of Sept. Alphabet – O, Theme – Baking. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32
Logo courtesy : Preeti
For recipes from my fellow bloggers that start with N, click on the link below: