The lovely Celia over at Fig Jam and Lime Cordial hosts our International Scone Week each year. It started back in 2011 when Celia and her friends Heidi, and Joanna decided it would be a great thing to do annually and I agree.
Last year my mom was visiting and I remember us enjoying the rustic olive oil scones for our lunch.
I turned to the old books my aunt lent me for this years recipe. I decided on the recipe with the least amount of converting – it was only after the fact I found out a ‘gill’ is equivalent to half a cup so may have used another recipe.
These are small scones and baked with a slightly raised dome. They have a lovely light crumb and are delicious with strawberry jam and lightly whipped cream.
Afternoon Tea Scones
from Mrs Beeton’s Family Cookery book
Ingredients
125g flour
30g butter
1 tbsp castor sugar
½ tsp cream of tartar
¼ tsp bicarbonate of soda
1 egg lightly beaten
±30ml cold water
Method
- Preheat the oven to 220°C.
- In a bowl, lightly rub the butter into the flour.
- Add the remaining dry ingredients.
- Stir in the egg and water to form a soft dough.
- Gently pat the dough out on a floured surface to approximately ¼ inch thick and cut out 8 small rounds.
- Bake for 10 minutes.
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