A Quick and Simple Pallate for Irish Butter or Fruit Preserves
Recipe: London: 1964
These tea scones are the ultimate in simplicity – a perfect palette for the addition of Irish Butter or a favorite potted preserve. The Queen is reported to be partial to Tiptree’s “Little Scarlet” – a preserve made with baby strawberries. Whether true or not, it is accepted she does travel everywhere with her own preserves and bottled water.
My parent’s learned of this recipe while staying in England in the 1960’s at the home of Sir Gerald and Lady Thesager and must be attributed to their cook (with my mother’s low-fat alterations). Mother always said to stop mixing before you think it is done – and she was correct. Not only does this leave flour to dust the top (you can always add more flour) – but overtaxing toughens the scones and they will not rise.
Ingredients:
- 2 cups unsifted, unbleached flour
- 1/2 cup white sugar*
- 1 to 5 Tbs. Shortening – Soft Irish OR American butter – OR Bake-friendly spread.
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp cinnamon*
- 1/4 tsp Nutmeg or Mace*
- Buttermilk
Method:
Mix dry ingredients and gentle fold in buttermilk as in a pasta preparation… Do not overwork (my usual mistake) to insure a cake-like consistency when done. Sprinkle with flour. Score with floured knife.
Place on floured parchment paper. Bake 350 degrees for 20-30 minutes. Place on cooling rack immediately to ensure fluffiness of center.
Sprinkle with confectionery sugar – brush on a honey or a butter glaze if desired when cool. Dress with strawberries or blackberries or a marzipan decoration.
*For a savory scone, replace 1/2 sugar with grated Parmesan cheese and spices with Herb de Provence. Mix 1/2 tsp sea salt with flour dusting.
“People who love to eat are always the best people.”
– Julia Child
“She taught America how to cook”
author of Mastering the Art of French Cooking – 1961