I’m taking a teeny break from all things French to bring you up to date on the progress of the novel – and bring you a recipe for scones.
The structural notes are now through from my editor and a deadline has been set as for when I’ll have it back to her for another read. To be honest, there’s not a whole lot of work involved so we’ve even set a date for when copy edit will happen.
I’m still umming and aahing about the title. My editor thinks that my original title, Happy Ever After, suits the content – and it absolutely does. There’s just something that’s niggling at me about it. I quite like One More Dance – which is a line in an Abba song, but I’m not sure that it fits more than one scene.
What I am sure about is that this book will feature some of the recipes that I’ve used in the writing of it. One of those is these scones.
I’ve been making scones since I was little. In fact, I’m pretty sure that I even won prizes for my scones at Bombala Show. Just putting that out there. Mum always used to say that it was because I have cold hands and that helps with the whole rubbing butter into flour thing.
These days I can’t be faffed with all of that palaver – besides, these can be on the table in less than 20 minutes. From go to whoa. Seriously. Including the clean-up.
A similar recipe using lemonade (I think) has been doing the rounds of Tupperware demonstration parties for years, but I found the recipe for these scones on the Bundaberg Brewed Drinks site. It has just 3 ingredients.
What you need:
- 3 cups self-raising flour
- 1 cup Bundaberg lemon, lime and bitters
- 1 cup fresh cream
Oh, and a pinch of salt…but that hardly qualifies as an ingredient.
All you do is:
- Preheat the oven to 220C (and ignore your husband when he tries to tell you that it’s way too hot for scones). Grease or flour the base of the scone tray while you’re at it.
- Put the flour and salt into a bowl and mix through.
- Make a well in the centre and pour in the cream and lemon, lime and bitters and mix together.
- Turn it out onto a floured bench and – I use my hands rather than a rolling pin for this – press it out into a 4-5cm slab. No, you don’t need a ruler.
- Using a round cookie cutter – or a small glass if you don’t have a round cookie cutter – cut discs in the dough. As an aside, remember when vegemite and cheese spread came in jars that you could use afterwards as glasses? They were the perfect size for cutting scones…just saying.
- Bring what’s left of the dough back together and pat it out again so you can cut more scones. Repeat until all the dough is used.
- Place the scones closely together on your prepared tray and brush the top with a little milk….does that qualify as another ingredient?
- Pop in the preheated oven for 10-12 minutes. The tops should be golden.
These are best served with an orange marmalade as you can taste the citrus in them, but we only had berries. I love them just with good butter as well. The Gympie Cheese man at Kawana Markets does an amazing French-style butter.
Mum and Dad came back from the Buderim Ginger Factory at Yandina the other day and told me about the ginger scones that they do there. I’m going to give those a go using ginger beer and some cut up stem ginger pieces. With the Buderim ginger jam, they’d be pretty scrummy.
Anyways, these scones are super tasty, super easy, and super quick. Plus, it’s scone making weather, right? Yes, even here in Queensland.