At 9-30 am tomorrow morning (Monday 8th June AEST) fellow authors Maya Linnell, Kaneana May, Leonie Kelsall, Carla Caruso and myself will be filming the Cooking the Books House Party, an online event which will become part of ARRA’s An Australian Romantic Rendezvous Lockdown convention.
The video will go public with the convention later but if you’re quick, you can be a part of the live audience tomorrow. Simply register your interest using this form before tonight.
Cooking the Books will see us chatting about books and baking and books with baking – things very dear to my heart! – while Maya conducts a live scone-making masterclass, and we share our favourite scone recipes and much more. It’ll be a blast. Register your interest to be in the audience or watch my Facebook page for links to the video when the convention goes live.
As for my scone recipe…
I was devastated to lose my beloved grandmother’s scone recipe during one of our house moves. It was the first thing she taught me to cook as a little girl and I’ve been making scones that way ever since. Despite a long search, I haven’t found another recipe like it. This one, however, is pretty damn good and produces beautifully light, tasty scones. It’s not Nanny’s (wah!) but it does the job.
Scones
Ingredients
2 ½ cups (375g) self-raising flour
1 tablespoon caster sugar
¼ teaspoon salt
30 g cold butter, chopped
1 ¼ cups (310 ml) milk or buttermilk (I use buttermilk but milk is fine if you don’t have buttermilk on hand)
Method
Preheat oven to 220° C
Sift flour, salt and sugar into a large bowl.
Using your fingertips, rub in butter into the flour mix until it’s well distributed.
Make a well in the centre of the flour mix and add milk. Mix using a butter knife, cutting the milk through until a sticky dough forms.
Turn dough out onto a floured surface and knead very lightly until the dough comes together. Press out until the dough is about 2 cm thick. Don’t overwork the dough or your scones won’t be light.
Cut into rounds using your preferred size scone cutter. Sharp metal cutters are the best because they give a cleaner cut and give a more even rise.
Place scones on a baking sheet lined with baking paper.
Brush tops with a little milk/buttermilk.
Bake 12-15 minutes (depends on your oven, scone size, the universe’s mood etc) until scones are lightly golden.
Serve cut in half and smothered in butter.
Eat and grin.
I’ll add the link for the replay of the house party here when it goes live, and links to Maya’s, Kaneana’s, Leonie’s and Carla’s scone recipes as they come through.
Kaneana May’s Scone Recipe (scroll for the scone pic)
Carla Caruso’s Scone Recipe (scroll for the scone pic)
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