Scones5/15/2008 02:14:00 PM
*I am desperate to blog about our incredible dinner at Bistro Guillaume 2 nights ago, but I've hurt my hand. Using the mouse makes it worse, and typing is incredibly slow. So, I've decided to publish this post from my drafts. Enjoy!*
Clockwise from front: whipped cream, scones, strawberry jam.
I love a good scone. A few weeks ago, we had some early-morning visitors - an occasion for which scones would be perfect. Making scones is easy, choosing a recipe is hard. Especially when you are the proud owner of dozens of cookbooks, and each scone recipe is slightly different. Donna Hay, Belinda Jeffrey, Bill Granger, Mrs Beeton? Where to begin? In the end, I chose a recipe from the "Teatime" chapter of Relish by Joanna Weinberg, mainly because the photo was the most attractive.
As you can see, the scones turned out quite flat. Even generous dollops of cream and jam couldn't make them appear sufficiently tall and scone-like. They did, however, smell gorgeous and taste great.
After making these, I cross referenced this recipe against my other ones, and conclude that the flatness of the scones is the fault of the method. Whilst the ingredients and proportions were all fine (hence the nice texture, taste and smell), the instructions weren't very good. Weinberg instructs you to roll the mixture an inch (2.5cm) thick, which I did. This was obviously not thick enough! According to Belinda Jeffrey, Australian cookery writer and baker extraordinaire, scones don't rise very much and should be rolled at least 2 inches (5cm) thick. I'll have to try that next time.
*If you'd like to feel even more sorry for me, I'll let you know that I've also got a cold. Blergh! Can't go out, can barely type, can't cook ('cos of the hand). I am so incredibly bored. I even watched the Rachel Ray talk show on W. Shudder.*