I thought we’d get all bakey and follow up on our last Grandad post.
Scones…Basically fancy damper. A feature of high teas, morning teas and devonshire teas….even afternoon teas.
In Cook and Kid sometimes it’s me as ‘Kid’ and one of my parents as ‘Cook.’ It’s how we came to be here.
There are good scones and there are my Dad’s cheese scones. Trying to get an actual recipe out of Dad is an exercise in futility. He’s been making them so long that he does it by feel…’yeah it’s about 2 cups of this and then a splash of that etc’. You get the idea.
In lieu of an actual recipe from Dad we will follow his instructions at least and write one along the way. Call it an educated guess 😉
HOW – makes 10 – 12 large scones
Pre-heat your oven to 200*c. Rub the butter and flour together until crumbly. I find the best way is to grate the cold butter and use either your fingertips (palms are too warm) or use a mixer on low. Add the zest and a pinch of salt and mix in. Blend the ricotta, milk and sugar until smooth. Make a well in the dry mix and add the liquid. It’s important here to gently combine the ingredients (we used a palette knife) until a dough is just formed. It should still be a bit wet. Upturn onto a lightly floured bench-top and form a flat dough about 3-4cm high, using lightly floured fingers. Cut out rounds with a pastry cutter (use a knife and make squares if you are without a cutter) arrange on a lined baking tray and bake for 25 minutes. Eat directly out of the oven with lashings of butter. Or let them cool and serve with jam and cream. We made passionfruit curd for ours.
‘Through three cheese trees three free fleas flew. While these fleas flew, freezy breeze blew.’ – Dr Seuss – Fox In Sox
Follow the instructions for the ricotta scones. Add the cheeses and chives where you add the zest. Then it’s the same-same for mixing and baking. Serve with butter or do like us and use sour cream and jamon (Spanish ham.)
What Kid Did
Using old milk, buttermilk or sour milk will add extra fluffy to your baked goods – pancakes, pikelets, cakes and dumplings in particular.
The reason for this is the level of acidity reacting with the baking powder and becoming more gassy. There’s probably a more scientific explanation and you will no doubt find it on the search engine of your choice.
I know about this because of Dad AND Mum. They both saw slightly off milk as an opportunity to bake. Scones were Dad’s specialty and mum still does the best pikelets ever. EVER. My brothers and I would smash a huge pile of them in no time. We’ll do pikelets another time..
If you don’t have old milk or buttermilk use 1 tablespoon of lemon juice or vinegar to each cup of milk. Mix and let sit for a few minutes to react. I’m told this can work with milk substitutes also. This is basically how you make ricotta which explains why ricotta scones aren’t heavy like you might imagine.
(Hit us up in messages if you’d like that passionfruit curd recipe.)
So go get ya bake on!