International Scone Week is, as we like to say over here, a bit of a lark.
Which means it’s not terribly serious, but rather just an excuse to have some fun. Three years ago, a group of us found ourselves serendipitously baking scones at the same time. One thing led to another, and the next thing we knew, a tradition was born to bake and share our scones during the second week of August.
Of course, it’s a very loose tradition, definitely a “play if you feel so inclined” kind of thing. But if you’d like to join in, please leave me your links or photos in a comment below (you don’t need to be a blogger) and at the end of the week, I’ll put together a roundup post. There are no rules, bake any scones you like – sweet, savoury, round, triangular – whatever takes your fancy. And if you need some inspiration, here are last year’s photos!
Here is my latest experiment, using the farm cheese that I mentioned in my August In My Kitchen post. The crumbly curds gave the scones a rich flavour and crisp exterior, without making them taste savoury or cheesy. They turned out a little denser than my regular scones, but with a very tender crumb, and they went down a treat – Small Man ate three of them for lunch!
- 300g (2 cups) plain (AP) flour
- 2 generous teaspoons baking powder
- pinch of fine sea salt
- 50g unsalted butter
- 75g Brancourts Farm Style Cottage Cheese
- 50g caster (superfine) sugar
- 125g (½ cup) milk
- 1 large free range egg
- a little milk for brushing the tops before baking
1. Preheat oven to 200C (400F) or 180C (360F) with fan. Line a small baking tray with a sheet of parchment paper.
2. In a medium bowl, whisk together the flour, baking powder and salt. Sieve the dry ingredients into a large mixing bowl.
3. Cut the butter into small cubes and crumble the farm cheese, then rub both into the flour with your fingertips. Don’t worry about getting it all mixed in too neatly. Stir in the sugar.
4. Whisk together the milk and egg, then pour it onto the dry ingredients. Mix together gently with a butter knife, then turn the dough onto a lightly floured surface and bring it together gently. Because of the added cheese, the mixture will be slightly stickier than usual.
5. Lightly pat the dough to a thickness of about 2½ cm (1″). Using a well-floured round cutter, cut out circles, taking care not to twist as you push down. Lay the scones on the parchment-lined tray and brush the tops with a little milk. Bake for 20 – 25 minutes, or until (hopefully) well-risen and golden brown. Makes six large scones.
Happy baking everyone!
PS. If you find regular scones intimidating, you might want to try
making the lemonade version – they’re very easy!
PPS. The baking has started! Check out these fabulous posts: