Today is National Scone Day and what better way to enjoy a cup of tea than with a melt in your mouth scone.
Whether you prefer yours with cheese or jazz it up with jam and whipped cream, scones have been part of our South African heritage for many generations.
According to the Oxford Dictionary, the term ‘scones’ was first used in 1513, and are believed to hail from Scotland.
This Scottish quick bread was originally triangular-shaped and made with oats, however, today's version is flour based and baked in the the oven and takes on many different shapes.
For over five centuries scones have united people over a cuppa, and what’s an afternoon high tea without a plate of scones, served with your favourite condiment or topping?
Everyone has a childhood memory associated with scones, including celebrity chef Jenny Morris who says the smell of freshly baked scones reminds her of her grandmother.
“I love scones,” Morris says.
“The smell brings back memories of cream teas on a Sunday afternoon and the smell of my grandmother's perfume and of violets.
“She used to hug me as she sat me down in front of a plate of warm fragrant orange scones straight from the oven, I loved the smell of her and the scones.
“I think every family has a memory associated with scones, they are easy to make and bake so fast.”
Morris shares her tips which was passed down by her mother.
“My mother always used to sift her flour twice and use buttermilk in her scones, because she believed it made them lighter.
“I believe her because it has always worked for me.
“She used to say don’t over mix the dough, handle it lightly, dip your cutter into flour- it will give you a nice clean cut- and if you are using butter in your scones, make sure it is nice and cold.”
Recipe by Jenny Morris
“I picked up this recipe one day while having my hair done. A lady sitting opposite started chatting to me and as always food comes up.
“She said she had a recipe that she would like to share with me for a fabulous scone, when she gave the recipe to me I was rather sceptical about the ingredients until I tried it. My goodness it worked and what a lovely scone it made, why don’t you try it!!
“These are light and not over sweet and as easy as ever to make.”
Makes about 16-18 scones
4 cups self-raising flour, sifted
1 egg beaten
Place the flour into a mixing bowl, make a well in the centre of the flour and stir in the cream and the sprite a little at a time, make sure the dough is not too sticky but also not dry and crumbling.
Lightly flour a clean flat surface and press the dough out to form a rectangle.
Using a 2.5cm cutter, cut out rounds of dough and place it onto a greased baking tray and brush with the beaten egg.
Bake the scones for 15-20 minutes or until golden and cooked through.
Cool on a wire cooling rack and serve with Whipped Cream and Strawberry Jam.
Scones and Jam
(recipe by All Gold)
Preparation time: 45 min
220 g self-raising flour
Pinch of salt
1 tsp baking powder
2 tbsp castor sugar
60 g butter
1 egg, beaten and mixed with 280 ml milk
Fresh double cream
1 egg beaten and mixed with 1 tbsp water or milk (this is for the glaze)
ALL GOLD Connoisseur Strawberry Jam
Sift the flour, salt and baking powder in a bowl and add the sugar and butter.
Rub in the butter until the mixture resembles breadcrumbs.
Gradually add the egg and milk mixture to make the dough.
Gently knead the dough on a lightly-floured work surface until smooth.
Roll out the dough to about 2 cm thick.
Cut out circles 5 cm in diameter, with a plain or fluted cutter.
Arrange scones on baking sheets and brush tops with the glaze mixture.
Bake in the oven at 230 °C for 10-15 minutes or until lightly golden.
Cool on a wire rack.
Whip the fresh double cream until stiff.
Split the scones and spread with butter, ALL GOLD Connoisseurs Strawberry Jam and a generous dollop of whipped cream.