Scones. The same term means something totally different here in Canada and the US. At least that's what I discovered when I moved to the States. Suffice it to say I was mildly horrified that a sc-OH-nhe (we pronounce it with a short 'o') was a horrible, dry baked good which most closely resembles what I would call a Rock Cake (seriously!).
After our Strawberry picking adventures of late, I decided it was time to make some real scones with jam and cream. here's how you do it:
What you'll need:
- 3.5 cups self-raising (self-rising) flour
- 80g butter, cubed
- 1 egg
- 1 cup milk, give or take
These absolutely must be served with cream and jam. The best cream is double cream (60% mil fat!) which you don't have to whip - it stays solid by itself! But it's quite hard to buy here in Canada so I whipped some regular whipping cream.