Retro scones

Scones are a great treat – they require minimal effort and time, yet they come out deliciously scrumptious. Waking up to a warm batch  is practically impossible if you’re the one baking them. But OK, for everyone else involved it’s bliss.

This recipe is adapted from a cookbook given to my grandmother by my grandfather as a present in the summer of 1945.

Dry ingredients are mixed together and then sifted into a new container.

The butter/margarine/oil is rubbed into the flour. Finally, the liquid is added to the flour and butter mix and combined to obtain a soft and somewhat wet batter.  

The scones are placed on an oven tray, garnished with almonds and baked in a hot oven.

For 15 min.

The rest is up to you, really…

For a batch of 6 scones, you will need: 

150 g buckwheat flour
100 g rice flour
35 g butter,margarine, or oil
100 ml milk, dairy or non dairy
50 ml water
2 tsp baking powder
1 tsp brown sugar
1 tsp salt
18/20 almonds chopped

Baking instructions:

• Preheat the oven at 225 degrees (437 F); line an oven tray with parchment paper.
• Mix the flour, salt and baking powder in a bowl and sift the flour mixture into a new bowl to evenly distribute the baking powder.
• Add the spoon of sugar and mix.
• Cut the butter or margarine in small pieces and place it in the bowl.
• Using your finger tips, “pinch” the butter, rubbing it into the flour until you’ve got fine crumbles. If using oil, less “pinching” will be required….
• Pour in the liquid and combine to obtain a smooth,  quite wet batter that comes off  the sides of the bowl fairly cleanly.
• Using a tablespoon, scoop out 6 equal sized scones on an oven tray lined with parchment paper.
• Correct the shape of the scones using the spoon.
• Chop the almonds, moisten them with some milk and lightly press them on top of the scones.
• Place the tray in the middle of the oven and bake for 15 minutes.
• Once the scones are cool, you can freeze them and enjoy them on a later occasion by heating them up in a 150 degree oven (300 F) for 10-15 min.