Sometimes I think I’ve actually become my mother because I make scones now once or twice every week.
My Grandmother was a dab hand at baking scones and hers were deliciously flaky and loaded with plump sultanas. She served them warm with lashings of butter. I am pretty sure she baked them practically every day. Only one of her daughters had the slightest interest in cooking or baking and luckily for me, that was my Mum.
She would knock up a batch of scones at the drop of a hat…usually they were fruit (of the dried variety) though sometimes she’d make cheese ones at lunchtime. Yummy. I used to always think she worked so quickly because she was short of time or in a rush but I now realise it was because of the SECRET of good scone or biscuit making.
In the few short days Mum was in the hospice after a very short illness and a last-minute diagnosis of terminal cancer, we would sit around her bed, knowing better than to try to shut her up. She would not stop talking. Not for a minute. She told us stories, jokes and anecdotes. And she gave us all her favourite recipes, which we took down word for word. She didn’t skip a beat, lose her train of thought or miss a single detail of how to make our favourite treats. She was giving us her scone recipe and she paused for effect. She said:
“A scone shouldn’t know it’s being made”
Don’t mess with it or fuss with it. Get them in the oven as soon as possible.
Since starting my B&B I am always on the look-out for excellent breakfast baked goods.I’ve tried lots of different scone recipes and this one from Tyler Florence is my absolute favourite.
I had an email from a guest that stayed here just after Christmas and she wanted to know if the recipe was a family heirloom…so here it is for you Kyndre!
BLUEBERRY LEMON GLAZED SCONES
- 2 cups plain flour (sifted)
- 1 tbspn baking powder
- 1/2 tspn salt
- 4 tbspn sugar
- 5 tbspn unsalted butter (cold out of the fridge)
- 1 cup fresh blueberries
- zest of one lemon
- 1 cup heavy cream
- 1 Tbspn butter
- juice of one lemon
- 3 tbspn confectioners sugar
Pre-heat oven to 400°
Sift flour and mix together with baking powder, sugar, lemon zesy and salt
Cut the butter into the mixture with a pastry knife, or rub it in
Gently fold blueberries into the dry ingredients being careful not to burst them
Make a well in the middle of the mix and add the cream, then stir carefully with a metal spoon to combine
Tip onto a floured board and with lightly floured hands pat the dough into a round circle
Slice into 8 wedges or cut into rounds with a pastry cutter. Brush the tops with heavy cream.
Place scones onto an ungreased baking tray and bake for 15-20 mins until the tops are slightly golden.
Remove from oven and transfer to a cooling rack.
While the scones are cooling, melt the glaze butter in the microwave. Add the icing sugar and stir to a smooth paste. Add lemon juice and stir til the sugar is dissolved. When the scones are cooled, glaze them.
I make these suckers once a week at least and people love them.
Another thing Mum told us really only sunk in recently, and I think in hindsight she was talking about herself…
“If a cat has kittens in the oven, it doesn’t make them a biscuit”
Forty five years in New Zealand didn’t make her a kiwi. She was English to the core.