I think ‘scone’ is one of the most amusingly pronounced British words. Scone. Scone. Scone. Actually it’s pronounced differently in different parts of Britain, illustrated by this little rhyme:
I asked the maid in dulcet tone
To order me a buttered scone;
The silly girl has been and gone
And ordered me a buttered scone.
Fun fact: etymologically the word ‘scone’ derives from the old Dutch word ‘schoonbrood’, which used to be a special kind of white bread. The schoonbrood didn’t survive (at least I had never heard of it), but the scones sure did.
Soft, crumbly, lightly sweetened yet with a hint of salt… Can’t really go wrong with a scone!
Somehow I never encounter scones in my daily life. Maybe I’m not living in the right country? Not hanging out at the right places? I’ll just make them myself, no biggie!
– 250 grams of self-raising flour
– 2 teaspoons of baking powder
– 40 grams of white sugar
– 1 teaspoon of vanilla sugar
– 125 ml milk
– ¼ teaspoon of salt
– 1 egg
– 125 ml milk
– Some clotted cream (if not available, mix half mascarpone with half crème fraîche)
– Some Raspberry- or strawberry jam
Preheat your oven to 220 degrees Celsius.
Mix the flour, baking powder, (vanilla)sugar, the egg and the salt together. Pour in the milk until you get a dough moist enough to mix with a fork, but not as wet as a batter. Don’t over stir, as soon as you have a homogeneous mixture you’re done.
Form balls with two wet spoons and flatten them on a baking plate. That’s the easy way. If you’re looking for smoother, more professional looking scones; roll the dough and cut out circles using a cookie cutter or a glass. To make them nice and shiny you can brush some battered egg on top of the scones.
Bake the scones for 12 minutes in the preheated oven. They should have turned lightly golden brown.
Serve the scones still warm with the clotted cream and jam. I would definitely recommend eating them immediately (well, maybe share them), as they won’t taste as good the following day!