Which do you say …… ‘scone’ – sounds like ‘bone’ or ‘scone’ – sounds like ‘gone’? For me it always sounds like ‘bone’ – the other pronunciation I think of as being terribly, terribly posh. Steve goes for the opposite – sounds like ‘gone’ and in his mind, the other pronunciation is what he would expect to hear if he was taking tea with the Queen. The mysteries of the English language ……
However you say it, good scones are delicious – so very English and always so welcome. These are scones like my Nan used to make and I wouldn’t dream of tweaking the recipe – not even the tiniest bit! When I was a child she lived across the road from us, with just a quiet driveway separating us. She cooked a lot – homely, welcoming, tasty food – good for the soul and not often good for the waistline. She lived alone but would cook treats for the five of us almost daily. The ring of the doorbell would signal her arrival with warm sausage rolls, Eccles cakes or a wire cooling rack piled high with her signature scones.
Nobody else made them quite like her. They were soft, moist and light – the secret, she said, was not to roll the mixture too thin. As a member of the Townswomen’s Guild, the WI (of course) and the local church, she would often make scones to take to social functions. Even as children we would be able to recognise which were her’s – no point in bothering with the rest.
Scones make me smile. Fresh out of the oven they need nothing at all. Just butter also works ….. so does butter and jam. I always choose Bonne Maman jam – but let’s be honest here ….. it’s only because I like the jars. Hey, shallow is the new deep.
Finn likes them with butter, strawberry jam AND whipped cream – decadence in the extreme but it’s important to indulge when you are 12 …. the ability to eat like you’ve got hollow legs and still remain super slim won’t last forever…… sadly.
- 1lb (450g) SR flour
- 4oz (110g) butter
- 4oz (110g) caster sugar
- Pinch of salt
- 8oz (225g) sultanas
- Milk to combine
- 2 solid baking trays and a 6cm cutter
- Preheat the oven to 200ºC, 400ºF (gas mark 6).
- Combine the flour, caster sugar and salt in a large bowl and rub in the butter until the mixture resembles fine breadcrumbs - this is easier to do once the butter has reached room temperature.
- Gradually, add enough milk to make the mixture bind together. Don't worry if it sticks to your hands a little at this stage - you can add a touch of flour to make it easier to handle if necessary.
- Roll the mixture out until it is about 1 inch thick - you will need very little rolling to reach this thickness. Now use a cutter to cut out 12 scones, gathering the cuttings together and re-rolling as necessary.
- Sprinkle a little flour on the worktop and dip the bottom of each scone in the flour before placing them on two ungreased baking trays.
- Bake for 12-14 minutes until golden brown.
- Leave to cool on a wire rack.
- Now eat and enjoy!