As I am soon approaching my last days in Lake Hawea, I thought why not make scones? Might as well, while we have a real English lady with us! That way I could know if the recipe taste “authentic” enough.
I found the recipe for these beauties on Sally’s Baking Addiction. You should really have a look over there, her pictures look way yummier than mine! Although her recipe is with a caramel drizzle -which is a real good match for everything- I went ahead and did a molasses one. Personally, I think this is the perfect match for the spice blend in the scones. It also adds a touch of “je ne sais quoi” and mystery to the scones.
I went the extra mile and furthered my “scone knowledge” by reading the King Arthur Flour Scone Guide. That guide shows you how to bake simple scones, and even shows you how the preparation should look from A to Z. Brilliant. The best thing though is the Tips section where I found that “Freezing the pan of scones for 30 minutes before baking relaxes the flour’s gluten (encouraging tenderness), and chills the fat (enhancing flaky texture) “. That’s what I did and I got the right flaky result. This guide also made me avoid the mistake to change the cream the original recipe asked for, for skim milk. Instead I changed it for full-fat yogurt which gave me tender centers, where the lower fat content of the skim milk would give dry and hard scones according to the King Arthur’s Flour guide.
After taste-testing, our landlady -the real English- approved them!! Yay! Beside being oh so delicious, they also fill the British criteria. They have that perfect crunchy top and that tender, rich interior.
Oh and they are a total must do… Even if it is spring here in the Down Under, I still enjoy my fall treats.
So once you are done picking all these apples, get baking and try this scone recipe! Don’t forget the molasses twist, if you fancy that taste. It’s magic!