Free Tutorial | The Perfect English Scones
This week, all of my students came over to our house for a special guest lecturer: Geraldine. Now, you may not know Geraldine- but for those of us that are lucky enough to know her, you'll know she is an amazing organiser... and a willing partaker in sweets.
Many of my favourite memories with her involve wandering the streets of Italy in search of a(nother) cup of gelato or eating her pavlova in the garden after Sunday lunch, but... my favourite memory has to be one rainy day when Viola was tiny. Geraldine had invited me over and we both arrived to her house a bit drippy from the rain. As I peeled off wet layers off us and sat Viola on the carpet to play, Geraldine walked in from the kitchen with a small mountain of hot scones, mugs of tea and small bowls of clotted cream and jam. It was a simple moment that was so lovely and warm.
And now, I force her to recreate it for my students. That'll teach her to be less charming. Ha! :)
The day was perfect- her in her Cath Kidston apron and matching oven mitt, her cute authoritative statements on scones as someone from Cornwall ("scone" as in gone, and not "scone" as in stone), and watching her wander from group to group helping them roll out the dough to the perfect height before cutting.
And whaddaya know? The scones came out perfect- just like they do every time.
And Geraldine had Viola and Harrison following her every move... just like they do every time, too.
If you're looking for a classic -and simple!- scone recipe, here's Geraldine's recipe. What my students pay for in credit hours, you get for free. (Just pay me back in an invite when you make them, please?)
225 g/8 oz of self-raising flour
pinch of salt
55 g/2 oz butter
25 g/1 oz caster sugar (or standard white sugar in U.S.)
150 ml/5fl oz milk
milk to glaze
Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
Mix together the flour and salt and rub in the butter.
Stir in the Sugar and then the milk to get a soft dough.
Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/0.75in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
Brush the tops of the scones with milk.
Bake for 12-15 minutes until well risen and golden.
Cool on a wire rack and serve with butter and good Jam and maybe some clotted cream.
*images original to Aspiring Kennedy