It’s day six on the Baking Advent Calendar and time for tea. More specifically time for tea with fig and apricot scones. Scones are a uniquely British baked item that’s at the centre of all proper afternoon tea’s, ideally with some cream or jam. Although they seem to be universally liked in Britain there is the never ending discussion around how the word scone should be pronounced. If you’re reading this outside of the UK and are not sure what I’m on about let me explain. Parts of the country pronounce scone to rhyme with tone, while. other parts pronounce it to rhyme with gone. If you’re still confused it’s probably best if you read that last sentence out loud. Dictionaries tend to go with the scone/gone option but I don’t think that it will ever be definitively resolved.
A scone is made of flour with baking powder as a leavening agent. They are often slightly sweetened, contain dried fruit and are glazed with egg wash. They differ from teacakes and other similar bakes as they use yeast as a key ingredient. Scones don’t have to be sweet and I certainly think that a well made cheese one is a match for any of the sweet options.
The beauty of scones as far as a baker is concerned is that once you have mastered a basic recipe you can play around with the ingredients to your hearts contents.
The recipe for the ones that I’ve made came from Norfolks Own Cookbook This rather wonderful book was produced a few years back by a number of chefs and cooks close to where I live. If you can track down a copy I thoroughly recommend it.
Ingredients – for 10 sconesIngredients
- 600g self raising flour
- 60g caster sugar
- 90g dried figs – chopped
- 90g dried apricots – chopped
- 60g soft butter
- 2tsp ground cinnamon
- 2tsp baking powder
- 150ml milk
- 2 eggs
To glaze
- 1 egg beaten
- 2tbsp Demerara sugar
Method
- Pre heat the oven to gas mark 6 and line a baking tray with baking parchment
- Place all ingredients in a large bowl and bring together with a knife
- Tip the dough onto a lightly floured surface and roll to approximately 4cm thickness
- Cut into rounds using a large cutter or mug and place on the baking tray
- Brush the scones with the beaten egg and sprinkle with Demerara
- Bake for 12 minutes until golden brown and well risen.
David in the kitchen. 
I miss scones so much. I liked them with raspberry or blackberry even orange jam (jellies there? I had to have mostly fruit bits in it).
On Sat, Dec 7, 2019, 12:59 PM David in the kitchen. wrote:
> David Burbidge posted: ” It’s day six on the Baking Advent Calendar and > time for tea. More specifically time for tea with fig and apricot scones. > Scones are a uniquely British baked item that’s at the centre of all proper > afternoon tea’s, ideally with some cream or jam. Although” >
LikeLiked by 1 person
I like them best when they’re still just warm so that the butter and jam seems to melt into them.
LikeLike