Wednesday, October 22, 2008
VARIATIONS OF SCONES & BANNOCKS
Various Recipes for Scones & Bannocks
Numerous recipes have evolved for scones with some calling for rolled oats along with flour. In another recipe for dropped scones, the cook stirs hot mashed potatoes into the ingredients before booking.
(Some cooks do not consider the dropped scone, spooned onto a griddle or baking sheet, as you drop cookies, a true scone.)
Scones with Currants
When I described a scone recipe calling for currants, an English acquaintance said that true scones are never filled with currants. There are “Fruit Scones,” she said, but they use golden raisins. Or sultanas.
However, some scone recipes (which therefore may not be completely English) do contain dark raisins, currants, and even dried fruit.
More Scone Variations
An Englishman told me his mother always left a pint of milk to sour and separate. Then she used the curds in her scone recipe.
Some variations he mentioned have glace or candied cherries in them. Another recipe calls for a tablespoon of black treacle (molasses in American recipes).
SCONES – Sift together 2 cups flour, ½ cup sugar, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and ¾ teaspoon salt. With pastry blender or knives, cut in ½ cup butter or margarine.
Add 2 slightly beaten eggs and mix with a fork until mixture forms a ball. Roll into a circle about ½-inch thick and 8 inches in diameter. Cut into 8 wedges.
Bake at 400 degrees F. about 15 minutes, or until golden. Split and serve with butter, jam, and to be truly English…whipped cream.
Related Post: Tea Time With Scones & Bannocks
©2008 Mary Emma Allen