“I can do it!” Julia said (with surprising force) when I tried to cut a scone or two myself out of the soft spongy dough. She was into it. Maybe it was because the dough was easy to handle, or because the cutters were small enough to fit her two year-old hand. Or maybe it was because the idea for our baking project came from our friend Visnja, a warm and accomplished woman with delightful Auntie Mame tendencies. (Julia’s in awe of her. When Visnja’s name is mentioned, Julia will often say, with great conviction, “She’s a lady.”)
The day before, Visnja, who grew up in Australia, was reminiscing about the simple scones her mother gave her with tea when she came home from school. They weren’t the big sweet breakfast pastries common to chain-store coffee shops, frosted and studded with dried fruit, nuts or even chocolate. They were traditional scones of the British Empire –subtly flavored, tender studies in texture meant to be inseparable from jam, cream and tea. Visnja had found a recipe that seemed authentic (from the Australian chef Bill Grainger), and wondered if I might like to give it a try. The next morning, Julia and I set out to make Visnja’s scones.
They were delicious, and, with their traditional accompaniments, made a comforting afternoon snack as well as a successful father-daughter baking project.
Recipe
(adapted from Bill’s Food by Bill Grainger)
Ingredients
1 tablespoon confectioners’ sugar
2 1/2 cups flour (310g)
1 1/2 teaspoons baking powder
pinch of salt
1 cup (250ml) milk
1 oz (30g) butter, melted
jam and whipped cream to serve
Instructions
Julia shows you how:
1. Preheat the oven to 425F (220C).
2. Sift the dry ingredients together into a large bowl.
3. Add the butter and milk and stir to combine. Knead the dough quickly and lightly, just until smooth.
4. Turn out onto a floured surface and pat into a sheet about 1 1/2 inches (3cm) thick.
5. Using a biscuit or cookie cutter, or a glass, cut out individual scones in any size you desire and place them on a greased baking sheet.
6. Bake until just turning golden, about 8 minutes.
Cool a bit and serve warm or at room temperature with jam, whipped cream and nice glass of milk or a cup of tea.
