Tag Archives: Cheddar And Rosemary Scones

Rocking Dog Afternoon Tea.

Freshly Baked, Rocking Dog

Freshly Baked

Rocking Dog loves making scones. I made some absolutely terrible cannonball ones for my Mum’s funeral nearly thirty years ago and was determined to never repeat the baking catastrophe! Yesterday afternoon relatives, one of whom is my second cousin (? correct me if I am wrong Chalmers!) dropped in. I rustled up Buttermilk Scones, with homemade Rhubarb Compote and clotted cream. The savoury scone version was a mature Cheddar and Rosemary scone which I served with mustard butter and thick ham. I love serving the warm scones still on the wire cooling racks. Of course a little vintage china always adds to the ambience and romance of afternoon tea.

The secret of light scones is surprise, surprise light handling.

Bobtail’s Scones (Bobtail was the name my Grandfather, Newsome, called my Mum)

400g Self Raising Flour
2 teasps Baking Powder
120g Cold Butter or Hard Margarine (do not use a spread)
2 large eggs
10 Tbsp full fat milk or Buttermilk
1 level teasp Salt

Any flavourings- chopped stem ginger, mixed fruit, grated cheese, stilton and walnut etc..
For my sweet plain scones I used 2 Tbsp caster sugar

1. Switch oven to 225 C and line a baking sheet with some baking paper or grease with oil.
2. Sift flour, baking powder and salt into a large bowl.
3. Grate Butter into the bowl and rub the fat into the flour using your fingertips. Raise the mixture out of the bowl as you rub in the fat. This introduces air into your scones and makes them light.
4. Stir in any flavourings at this point. Make a well in the flour.
5. Pour your milk and eggs into a jug and whisk well before pouring into your flour bowl.
6. Bring the mixture together gently using a wooden spoon or your hands. When it has formed a ball, plop out on a floured surface. Do not manhandle! Pat out gently using the palm of your hand (a rolling pin is not required!)
7. Cut out scones using a pastry cutter. Excess scone dough can be gently bought together to form further scones.
8. Place scones on your baking sheet and brush their tops with an egg wash (egg yolk and milk) This will give them a lovely golden shine.
9. The time needed in the oven will depend on how big or small your scones are, look at them after 10 minutes – they should be golden on top and have light golden baked bases.
10. Cool on a wire cooling rack. Eat the same day (but they do freeze well)

Anyone requiring a scone masterclass I would be happy to oblige!

Not Homegrown Yet, Rocking Dog

Not Homegrown Yet

The Savoury Offering, Rocking Dog

The Savoury Offering