A short, tender cakelet

A scone – that simple yet perfect item, essential for morning or afternoon teas.  Savoury or sweet, the scone is the ultimate comfort food.  Some like them plain, and served with clotted cream and home made jam, some like them savoury (there are experts on the cheese scone in New Zealand – there was even a class on mastering the cheese scone event on this year’s Wellington on a Plate). The date scone, served warm with butter, is a delight.  Scones made with lemonade are sweet and light. In my opinion, a warm sultana scone is the ultimate perfect accompaniment to a morning tea (or coffee) when meeting with a good friend for a gossip.

The modern scone is a far cry from the scone of my childhood, a plain and simple affair, especially when baked by my mother (with margarine!!).  A treacle scone, when I was young, was a key part of Halloween festivities, buttered, hung from a string, with the goal being to take a bite with hands behind the back.  Scones these days are now so much more adventurous, using marmalade and cardamom, for example, or shaped into a pinwheel with pesto and cheese.

Back in April, I made some raspberry coconut scones, which could not be further from those of my childhood.  With a strong desire for scones, and a box of boysenberries in the freezer, today I turned out a batch of Boysenberry Scones.

Scone time (same plate as in April)

Boysenberry scones 

2 cups plain flour

2 tablespoons raw brown sugar

1 heaped teaspoon baking powder

85g butter, cubed

1 cup frozen boysenberries, dusted with flour

1 egg

1/3 cup buttermilk

Desiccated coconut to dust on the top if you so wish.

Preheat oven to 175C.  Line baking tray and lightly dust with flour.

In a large bowl, combine flour, sugar and baking powder. Add butter and rub through dry mixture until a coarse crumb forms.  Add boysenberries and mix until evenly distributed.  Whisk together egg and milk, and add to dry mixture and stir until combined and sticky.

Turn dough onto baking tray and shape into a round loaf (approximately 2.5cm thick). Cut into wedges with sharp knife.  If you wish, you can dust the tops of the scones with coconut. Bake for 20-25 minutes or until lightly golden. Transfer to plate and serve while still warm.

This recipe is adapted from NZGirl.

A scone

Verdict: boysenberries are a bit big for a scone, but delicious anyway.

What is your favourite scone?  Anyone have a good vegan scone recipe?

Title of post from Nigel Slater (2007) “Scones and the Sultana Problem” in Eating for England.  I disagree with his idea of sultanas in scones being a ‘dog’s dinner’, but then I would never eat a scone with clotted cream and jam.  The worst scone idea ever – the Danish scone with chocolate chips.  No, no, no.

You can find Thistles and Kiwis on Facebook, and also on Instagram @blof678.  As for Twitter….am totally inactive these days.  If you want to get in touch, email me on thistlesandkiwis@gmail.com




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