When these came out of the oven, my friend walked into the kitchen and this bit of conversation took place ...
Friend : "What's that?"
Me : "Scones".
Friend : " Why are they that shape and not round?"
Me : " Why must scones always be round?"
Friend : "Dunno. They're always round"
Me : *roll eyes*
Someone tell me why do scones have to be round? I like to free form my scones. So usually I make them into wedges, like these. Does it make a difference in taste? Nope. Still pretty good.
'Nuff about the scones. Now, we talk about the clotted cream. Why does it have to be clotted cream? I love mine with big chunks of butter and a good jam. Not necessarily strawberry jam (altho it is strawberry jam in this pic).
We can find Devonshire clotted cream here .... at a cost. And not too many places carry it. Mascarpone, you can find anywhere. This is a really good substitute I must share with you. You might not even need a jam to go with your scones with this ..... Mascarpone Cream. (Found this on Joy of Baking. I've halved the recipe here).
If you still insist on being a stickler for tradition, knock yourself out, but just try this out and then have an opinion.
SCONES
INGREDIENTS
3 cups plain flour, sifted
1/3 cup sugar
1 tbs baking powder
1/2 tsp salt
grated zest of 1 lemon
6 oz cold butter, diced
3/4 cup whipping cream
1 tsp pure vanilla extract
1 egg yolk
METHOD
Preheat oven to 180˚C.
In a food processor, mix together flour, sugar, baking powder and salt.
Add in cold, diced butter and zap a couple of times until mixture resembles breadcrumbs.
Add 1/4 cup of cream and zap to mix. Add another 1/4 cup and zap again. Add the last 1/4 cup of cream gradually so that the dough just comes together. (I used a little less than 3/4 cup in total).
Turn dough out onto a floured surface.
Flatten dough gently (do not knead) with your hands or a rolling pin, fold it over, flatten, fold over and flatten again. (This is the secret to a flaky scone). Shape and flatten into a rectangle of about 1 inch thick and cut into wedges or use a round cookie cutter for that traditional scone shape.
Place onto lined baking sheet.
Beat egg yolk into remaining cream and brush the tops of the scones.
Bake for about 18 - 20 mins, until tops are lightly browned.
MASCARPONE CREAM
(Adapted from Joy of Baking)
INGREDIENTS
2 oz mascarpone cheese
1/2 cup cream
1/2 tsp pure vanilla extract
1 tbs caster sugar
zest of lemon (optional)
METHOD
Mix everything together and beat until it holds its shape and resembles whipped cream. Use immediately or cover and refrigerate until serving time.
I still haven't got round to tasting a scone. If I remember correctly the one on Joy of Baking wasn't round shape. This will be on my baking list :)
ReplyDeleteHope you enjoy your first bite :) This one's incredibly easy with the food processor. I couldn't be bothered messing around with my fingers.
DeleteAs far as I knew it IS the tradition... to make scones in wedges. The round shapes are called biscuits.
ReplyDeleteClothed cream... oh I am suddenly VERY hungry. A hungry Hungarian he-he
Yes, you're right. In the US the round drop scones are called biscuits but in the UK, scones are traditionally round. But who cares.... round, wedged, squares ... anything goes these days.
DeleteAnd conversely a "biscuit" is what we dip in our tea, a cookie for many Americans.
DeleteHehe .... we are one very confused world :)
DeleteScones don't have to be round! :) I can tell you that.. just don't ask why.. :)))
ReplyDeletelemon scones should be shaped like lemon.. just joking :))) they look very yummy!
Hahaha! I like that ... shaped like lemons! That's gonna be tough to fiddle with :)
DeletePing, I think the round tall scones are the shape of scones that we normally have in high-tea & it has kind of setting in our minds but I did see the triangle shapes before! Let's have a scone & a cuppa tea, hehehe!
ReplyDeleteYeah, all those English High Teas have got our brains tuned to round shaped scones. Have one on me!
DeletePing, I think everyone has their own preferition about the shape of the scones. I've made them round, and in wedges, my daughter prefers to make hers in triangle...'to each, his own'...as long as they are done right, which I see yours is so yummy and perfect with the lemon flavor and zest; the cream is divine, and the strawberry jam really compliments the scones! Yumm!...now, I'm craving this, bookmarking it to make soon!
ReplyDeleteYup, to each his own. Well said. Who bothers about the shapes as long as they're yummy. Hope you enjoy this very easy recipe.
DeleteHi Ping, totally agree with Elisabeth that everyone has their own preferred way in making scone. I do prefer round shape as it's smaller to take a bite. We have clotted cream selling in the supermarket but the fat content is so high that I really prefer using whipped cream instead.
ReplyDeleteAgreed. Oh, but scones are an indulgence anyway. Besides, these are made with cream even. Uh oh. So, when having a scone, calorie counting not allowed! :)
DeleteHi Ping! I agree with you.. Baking and cooking is really subjective, and I don't like to judge. As long they taste great, it can be shape of a square and I wouldn't mind it either. And Scones do go well with butter and jam, and any jam flavour too. ;). See I can accommodate and am open to new ideas. Have a good week. xoxo, Jo
ReplyDeleteThanks, Jo. Yeah, in the end it's about the taste. Of course it shouldn't look like a train wreck in the first place. Haha! Very accommodating girl!
DeleteHave a good week yourself.
I don't care about the shape as long as it is delicious and someone is baking it for me. So when can I taste your scone with clotted cream? Don't let me wait till my blood get clotted. "Roll my eyes".
ReplyDeleteHehe ... true. You'll get to taste this when I get to taste your cheesecake and hokkaidos :) Barter trade! At the rate you're running around, I doubt your blood has any time to clot at all! :D
DeleteMmmmmmmmm....I think I like your mascarpone cream better than clotted cream! And my scones are usually just like yours...maybe I need to try round :)
ReplyDeleteHi Lizzy! I also prefer the mascarpone cream. Whatever shape is fine ... like everyone here is saying. Let's do squares! Haven't seen those ....
DeleteI've personally only ever known scones to be round - it's "the traditional shape" for me, but I know that they're frequently in wedges in the US and other places... doesn't really matter. Whatever shape is fine as long as they taste good. When I made my cream tea post a while back I used mascarpone, although just "neat"... I didn't fancy it up at all. I'll have to consider that for next time.
ReplyDeleteThat's coz you're British! Hi Charles! :)
DeleteAnd we were colonized by your ancestors a long time ago, so I guess that's where the "traditional" shape thought came from. I usually reduce the amount of sugar in the mascarpone cream and up the amount of lemon zest ..... full blast lemon scones! Even better with lemon curd!
Ping, your affection for mysterious shapes comes back! I have never had scones in my life (I'm still waiting to taste the first one in an old-fashioned British tea room, in Britain of course :-) ), but these look irresistibly good (if you hadn't mentioned the shape I wouldn't even know they are traditionally round). The mascarpone cream sounds fabulous too. I have Joy of Baking at home, I must check if it exists in the old edition too.
ReplyDeleteAll this reminds me of the Financiers I make. They are sold in most places shaped like gold ingots, but since I read in a trustworthy source that the original financiers were roundish, not rectangular and that they were forgotten for a certain time to be made famous by the Swiss who invented the ingot shape, I refused to bake "false" financiers ;-) ).
LOL!!! Hi Sissi! I wouldn't call a wedge mysterious :)
DeleteI'm very surprised to learn of so many people not having had scones before. I guess we've taken some things for granted since we were colonized by the British before. Having a homemade scone in a Swiss tea room is perfectly ok too :)
Haha! False financiers? Shall I call these "false" scones then? :)
Oh btw, I'd found it on the Joy of Baking website (you can just click on it and it'll take you there) not from the book. I too, have the old edition and there's no mention of mascarpone anywhere! There's a lot of new fangled stuff that this old book hasn't even heard of. :D
DeleteThank you! I suppose mascarpone hasn't arrived to the US at the time my Joy of Baking was edited.
DeleteI have never seen any scones here either. In Europe they are a typically British stuff.
I think your scones look perfect--and I see plenty of tringular scones, many more than I see round.
ReplyDeleteAwww ... thanks! Yeah, it's wedges in the US, so I've learnt and rounds in the UK. Amazing how much I've learnt with a simple scone recipe!
DeletePing, I can't thank you enough for the clotted cream substitute! I've only had it once (in England) and nothing since then has come close to it... until now! You made me smile with the "scone shape debate" -- I pat mine into a circle and cut wedges, too. You are not alone! :)
ReplyDeleteOh, I'm so happy I could help. You might want to reduce the sugar, like I did, if having it with jam. But then, I not one with a sweet tooth.
DeleteThe debate was kind of silly actually, but it was all the facial expressions that was funny and the blank stares, the *blink* *blink* look I had when she asked me that question. :D
oh yummm.... i had afternoon tea at a four seasons hotel not too long ago, and this brings back memories. :D their blackcurrant scones were absolutely to die for!
ReplyDeleteGood suggestion that! Blackcurrant scones next!
Deletealso: i've always thought scones were triangles! how funny!
ReplyDeleteIt's triangles in the states and rounds in the UK ... so I've learnt. I wonder if there are any other shapes in some other part of the world .... ? Squares?
Deletewow! you have some seriously mouthwatering pickings here!
ReplyDelete:) Thank you! Glad you like them!
ReplyDeleteYou can make scones square, triangle too! Why? Because you like it! These look fingerlicking!
ReplyDeleteThanks, Angie! Yeah! Nobody's gonna tell me what to do! :D
DeleteI am with you! I hardly ever am successful in getting perfectly round scones;)so much easier free-form or haphazard. It's not the shape, it's the flavor and I could eat them every day for breakfast. Love the mascarpone cream:)xx
ReplyDeleteIt is much easier, isn't it? Haphazard's more interesting really. It's what I'd like to call "rustic" :)
DeleteThanks for the visit!
Hi Ping, your scones look good, very well baked. It's not the shape that matter, the most important is the taste. Whether it's round, triangle or square it still land into our stomach. LOL
ReplyDeleteOh.. ya, yet to come across square shape scones. LOL
Have a nice weekend, regards & hugs to you.
Thanks, Amelia. Ya, everybody agrees that shape and size doesn't matter (heh) but the taste ... I'll have to say tho, that the texture is pretty important to me. Never did like a dense scone.
DeleteOk, next time I'll make them squares!
Nice to see you back! xxoo
Hi Ping, drop by to wish you HAPPY FRIENDSHIP DAY.
DeleteHave a beautiful Sunday, regards and hugs to you.
It's friendship day today? Thanks, Amelia! Happy Friendship Day to you too!
DeleteA cookie in US is biscuit in most other countries, a cookie is a bun in Scotland, a biscuit is a scone in the US, a cookie is generally chocolate chip cookie in UK, therefore scones must be round. Sufficient justification??? But I have seen wedge scones sold here. So a scone can be other shapes as well. You should make them different shapes to suit different persons/personalities but call it biscuit if serving to am American:)
ReplyDeleteI found some scone guidelines here: http://www.kimbashow.com.au/scone.html
Hehehehe .... I love all that ... now I'm even more confused. Thank you.
DeleteI checked out the link .... they have a specific size?! 5 cm ... wow, that's super serious scones people there ... way out of my league. And just for that, I'm gonna make it my mission to have totally non-traditional shaped scones :)
I luv scones! Thanks for the recipe & now I can make my own.
ReplyDeleteHi Jocel! Thanks for coming by. These are extremely easy to make too! Hope you enjoy them.
DeleteHi Ping:
ReplyDeleteScones was my first attempt in baking before enhance myself into bread making. Yes agreed, it is much easy just light kneading as compared to constant massaging required on bread.
Hi Yin. I've found it even easier with my food processor :)
DeleteThanks for coming by.
Scones and American style "bisquits" are close to being one and the same, except that the latter would often omit the sugar if eaten with jam or maple syrup. Both are called shortcakes (and sugar would be restored by American bakers when making shortcake desserts). "Shortcake" has nothing to do with size of course, but rather the high amount of "shortening" (fats) in the recipe, usually cream and butter in the case of scones, milk and pork lard in the case of the old fashioned "bisquits" in America. These fats prevent the formation of long strands of gluten so the result is a crumbly product. The only possible reason for the round shape of individual scones is that it may provide a bit more of the crusty surface. Any baked flour recipe with the crust cut away or diminished loses flavor from caramelization. Perhaps the English tradition for round scones is to compensate with a bit more crust because they keep insisting on serving those rediculous cucumber sandwiches with the flavor cut away. Of course, then we must wonder why they would bother since they serve both on the same tea setting. I suspect that Blaise Pascal, the famous French philosopher, was observing this contradictory behavior while attending a tea in Britain when he wrote "Le coeur a ses raisons que la raison ne connait point," which means "The heart has its reasons, that reason knows not of." Today it is generally thought he was referring to the subject of love, but I think he was attempting to reconcile this odd behavior of English tea hostesses and finally just gave up. Of course, being a Frenchman, he could not just write "oh what the heck" like some cowboy from Texas might. At last, I arrive at my point. Don't we all have our ways and means, each being just as valid, for whatever mysterious reason we have? And one cannot invalidate another. If your scones are anywhere near as succesful as your pineapple tarts I would happily consume them even if you make them in block shapes.
ReplyDeleteLOL!!! That was certainly a very good education on the subject of scones, bisquits, shortcake, ridiculous cucumber sandwiches .... Hey! I love cucumber sandwiches. They need a good, generous dose of real butter ... well, at least for me anyway. And with a good cup of earl grey, drunk with the little finger stuck up in the air :D
DeleteOh what the heck, the French are always criticizing the Brits anyway and vice versa.
And the Chinese won't agree that anything's good unless it has lashings of pork lard in it.
You've really made my day about the tarts ... again. I wouldn't know if these scones are up to your standards. I guess there's only one way to find out .... either get your lovely wife to make them or I'll pass some over some day, block shapes and all! Thanks Gary!
Ohh, wedge scones!
ReplyDeleteBeing a purist, I am planning to make real clotted cream one of these days, and at that point I'd be tempted to make this and compare (we'll see!), but as to scone shapes - I don't get the "they must be round" thing either. First of all, all the scones I met in USA were always wedge-shaped: it makes more sense, as you just cut the round into 8 wedges, and there's no leftover dough to re-roll and mush and... etc. Just faster and better! Second, the best scones I had in the UK were giant free-form cushions of fruity goodness that were nowhere near round. So there!
And those look great. Just for the record - now I feel like making scones. Again. Aiii, I'll not fit into that gown I'm getting made at this rate!
- Veronika
Hehe ... I started out as one and then decided to abandon the idea since it requires quite a large amount of good cream heated down to a small amount of result. The process sounds easy tho, easiest I've seen so far is leaving it in the oven for 8 hours .... after which I'd probably forget about it and have crusted cream instead.
DeleteYeah, cutting them into rounds and reshaping the odds and ends just reduces the layers and makes a not too flaky scone.
Thanks, V. Glad to to see you back. Will visit real soon.
A gown? Tailor-made? Is there a "wedding" word attached to that gown somewhere? *blink* *blink*
There is a wedding attached, but it isn't mine! *giggle*
DeleteWe are going to a white-tie wedding of a very stylish couple of friends, which means that tall-longhaired-and-handsome is going in his penguin suit, and I had no full formal gown. But luckily, we have a tailoress/designer friend who has custom-designed and is finishing the gown up as we speak. It'll be totally gorgeous - I think you might have seen the preliminary photos on my fb page! Sooo excited!
I think that the clotted cream thing reduces it by about half unless I am very wrong, which isn't that much of a loss for what you get, but we'll see - I'll report back after testing it!