Tuesday, 18 October 2011
Aggie's Granny’s scones
It's taken me a couple of days to get the recipe I promised you from Aggie MacKenzie's new book. I went for these scones because they look so delicious and involve so few ingredients. I suspect there's more to them than meets the eye - they look so fabulously light but have a go. This is what Aggie says about them:
"These are legendary. My mother’s mother made them almost daily (bread was a once-a-week delivery in the remote north-west of Scotland) and they were eaten with crowdie, which is a cream cheese that’s sharp and dense. My mother does these too, and they are the talk of the area. And of course it’s the recipe I always use. A few ingredients to get together, sure, but my goodness the results are unbeatable."
Prep: 15 minutes
Cook: around 10 minutes
Makes 16 scones
40g/1½oz/3 tbsp butter
1 level tbsp golden (light corn) syrup
1 medium egg
300ml/10fl oz/1¼ cups buttermilk (if you can get it) or milk
450g/1lb/3¼ cups plain (all-purpose) flour
1 tsp bicarbonate of soda (baking soda)
1 heaped tsp cream of tartar
1 heaped tsp salt
Preheat the oven to the hottest setting (Have checked this with Aggie who says 240°C/Gas 9) and place a large baking sheet inside. Melt the butter and syrup together in a pan. Mix the egg and buttermilk together. Put the dry ingredients in a large bowl. Add both the wet mixtures to the dry ingredients and stir with a large metal spoon. (If you use milk instead of buttermilk, the mix might seem too wet but fear not.)
Have lots of flour on your work surface and empty the mix on to it. Sprinkle on a good layer of flour. Gently roll out into a rough circle about 2cm/¾in thick. Cut up into 16 pieces; some will be square, some will be corners, but they’ll all taste gorgeous.
Arrange on the hot baking sheet (no need to grease), spaced a little apart. Put in the oven for about 7-8 minutes until nicely golden. Cool on a wire rack.
From Aggie's Family Cookbook, published by Pavilion Books, price £20.