Scones

In Friday’s post I mentioned that I would be making something with my homemade mascarpone… a spread for my SCONES!

Scones are one of the best foods the UK has to offer. I really wish Canadians were a tad more enthusiastic about afternoon tea (with scones and mini cucumber sandwiches.) It just isn’t done enough here. Canada is also falling short with its supply of clotted cream. I realize that many Canadians have never heard of clotted cream, and let’s face it, clotted cream doesn’t sound too appealing to those who have never experienced it.  Clotted cream (aka Devonshire cream) is hardly sold anywhere in Canada (as far as I know, it is only sold in specialty stores.) It is usually served with scones for afternoon tea in the UK… and oh it is addictive. Since I am no longer in the UK and no longer have easy-access to clotted cream, I used mascarpone instead, which is similar in taste and equally as delicious.

This is adapted from my Nana’s recipe (she is Welsh so it is a good one.) Scones are very easy to make, but the trick is to keep the butter very very cold. You can also replace some of the butter in this recipe with vegetable shortening. Shortening has a higher melting point than butter, and as a result, will often give a better texture in scones (and pie crusts) than butter can. On the other hand, butter offers a much, much better flavour.

Ingredients

220 g all purpose flour (1 ¾ cup)
2 tbsp sugar
4 tsp baking powder
75 g cold butter (1/3 cup)
1 egg
125 mL cold milk (½ cup)

EGG WASH (optional):

1 egg yolk + equal part milk

Directions

Mix dry ingredients.

Cut in butter to get a bread crumb like texture. Place flour/butter in the freezer to ensure the butter is as cold as possible before mixing in liquid.

Beat egg and mix with milk.

Slowly add milk/egg mixture, while mixing with fork. Only add enough liquid for the dough to be SLIGHTLY TACKY, NOT STICKY! If dough is too dry, add more milk.

Mix only to obtain a soft dough (dough will be lumpy because of the pieces of butter.)

This is what my dough looked like before kneading:

Turn dough onto a lightly floured surface and knead 10 times.

Roll out dough (approx 1 inch thick) and cut into rounds with a cookie cutter.

Place on baking tray and brush with egg wash.

Bake at 400 F (200 C) for 10-12 minutes.

Serve with jam/clotted cream and tea!

Now before I wrap up this post, I would like to ask, how do you pronounce the word scone? I grew up saying scone to rhyme with cone. However, in Scotland everyone pronounces it “skon.” This brought up a debate once with some coworkers. Some would argue that the first way is correct because it is like the word cone with an “s” on the front of it. Others argued that it should rhyme with gone. What do you think?

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9 Responses to Scones

  1. kate February 6, 2012 at 8:51 am #

    UK food item…UK pronunciation (rhyme with gone).
    Here are a couple more UK pronunciations;
    Beauchamp…..’Beecham’
    Worcestershire…’woosteshur’
    Gotta love those English folk!

    • Ashleen February 6, 2012 at 9:39 am #

      … And so many more! My favourite has to be “cockburn” which is pronounced “coburn”

  2. Rhiannon February 6, 2012 at 11:39 am #

    How does nana pronounce it?

    • Ashleen February 6, 2012 at 12:31 pm #

      I can’t remember :S
      I started saying skon when I was in Scotland but when I came back to Canada and said it, people would look at me weird

  3. bria February 7, 2012 at 9:12 am #

    mmm yummy, when I read your posts I feel like we are sitting side by side :) Now just get your butt to Vancouver so I can eat your damn food!

    • Ashleen February 7, 2012 at 9:45 am #

      Working on it!

  4. Andrea S February 21, 2012 at 9:35 am #

    My mum says skon, so that is how I grew up saying it! hahah!

    • Ashleen February 22, 2012 at 1:37 pm #

      How very British of you :P (you also say mum instead of mom)
      I suppose I must be influenced be the states because I will write mom, even if I pronounce it mum.

  5. Nga February 15, 2014 at 6:43 am #

    Thanks for your tips about very cold butter and the egg wash. Was wondering if you shave your butter or just cut it up? I want to reduce the amount of time I would have to knead dough. Any suggestions?

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