about nanna and scones

 My Nanna, Jean, used to make scones to die for. When family was around she would quickly whip up a batch, so quickly, in fact, that I never ever saw her making them. When I was very little, she used to serve it with homemade lemon butter. She was a simple cook, but mastered the art of perfect featherlight scones,  apple pie with sweet buttery pastry and could cook a legendary baked dinner with not a Gravox packet in sight. Usually on a Sunday for lunch. She would set herself up in front of the tv and slice the beans for the baked dinner.

Somewhere in my recipe files I do have her scone recipe. I tried it out once as a teenager and sad to say they didn't taste a thing like Nanna's scones. But my scone making skills have improved somewhat in the past seventeen years and I think I may just give it another go.

Until then, here is my current favourite scone recipe

500g flour 

1 tsp salt

1 tsp sugar

2 tsp bicarb soda

4 ½ tsp cream of tartar

75g butter

300ml milk, though I usually add a little more

Preheat oven to 220°. Add butter to dry ingredients and rub in with fingertips. Add milk, stir very briefly. I like to do this with a large flat knife. Add more milk if you need to. I find the secret is to have a dough on the moister side. Knead lightly together on a floured surface. Flatten out to desired thickness and cut out rounds. Place on greased tray and cook approximately 10 minutes or until lightly golden on top.

Adapted from "Lilly's Scones" from Nigella Lawson's How to Be a Domestic Goddess.

I find the secret to the best scones are a very light hand (mix very quickly) and make sure it's not dry. Wet enough but still easy to work with. All flours are different and some soak up the milk more.  I also prefer mine without the egg wash, but you can brush with egg or egg and milk if you prefer. Enjoy!