Scone In 600 Seconds

at | 87 Replies


By popular demand.

Janet’s Saturday Jam Scones.

Reader Janet writes:

Every Saturday we would bake up for Sunday and the week, we weren’t allowed bake on a Sunday, I have been making these since I was a wee wan and never really measure anymore, but Mother says these are right…

You’ll need:

Ilb of self raising flour,
4oz marg or butter ( depends who’s coming for tea)
3oz sugar
1 well beaten egg
Either milk or butter milk if you have it (roughly half pint)

How to:

Rub butter into flour until like fine breadcrumbs, add sugar, add beaten egg with milk (add milk slowly don’t drown the miller!) Shape gently into a ball and flatten slightly on a floured work top, cut out rounds, you can use a cleaned and floured jam jar of you don’t have fancy cutters

Chuck in sultanas or cherries if you want to,

Hot oven for ten minutes,

Serving suggestions:

Clotted cream and Mum’s homemade jam/jelly ;)

Pics via Janet.

87 thoughts on “Scone In 600 Seconds

    1. Charger Salmons

      It’s a matter of great dispute in the West Country.
      Next door neighbours Cornwall prefer jam on the scone first then cream.
      Apparently this is also Her Majesty’s preferred option.
      Funnily enough I rather like a damson jam with my cream tea but it can be devilishly hard to come by.
      Always with Darjeeling though.
      Marvellous.

      Reply
    2. Cú Chulainn

      Is that how they are served up in Cork ? Warm, creamery butter, raspberry and then the clotted cream (which should be cellar, not fridge cold) .. delicious.. I’ll give my baking skills a go tomorrow.. thanks so much for this..

      Reply
  1. millie bobby brownie

    Classic SC-OWNS.

    Looks deeeeeelishious. Can’t wait to knock up a few of these. Has to be raspberry jam for me with that cream though. Raspberry is the supervisor jam.

    Reply
    1. Janet, dreams of an alternate universe

      my Mum’s strawberry has whole strawberries in it, she hasn’t made it in years , I’ll have to get the finger out next summer

      Reply
      1. GiggidyGoo

        Yep. Mine used to make it with nice fresh wexford strawberries. Simmering in a saucepan for hours, plenty of sugar, glass jars, plastic film on top and sealed with an elastic band. And me with a spoon taking slurps of it behind her back.

        Reply
          1. GiggidyGoo

            Ah sure i’m a sneaky one. The jam, hot, was better than the stuff that Owen McLove was eating it out of the jar. :-)

  2. goldenbrown

    oooh!

    I’m going to try these immediately

    but I’ll go savoury with some spicy chorizo + mature dubliner instead

    if that’s ok with you

    mah nyummmmm mah nyummmmm

    Reply
    1. Janet, dreams of an alternate universe

      Bout 13/ 16, I suppose, you want a decent size…I literally just counted how many I had on my tray in the pic

      Reply
    1. Jdawgs

      Just sitting in a car in Howth and waiting for somebody. Going into the Howth Market to try and find a scone now. Look tasty. Going to not follow your main rule though. Going to make these tomorrow on the holy day :) Thanks

      Reply
  3. Slightly Bemused

    These look yummy, Janet! I must try them out.

    My mother used make these when I was younger. We could not get clotted cream, but my Mum was a dab hand at whipping cream to a good stiff texture. There was a discussion around the table as to the best way of topping, and the best jam. Dad was a traditionalist, and cream first, with blackcurrant jam (homemade of course). My Mum’s side were jam first (raspberry, preferably homemade but not always available) then the cream.

    Some of us could not make up our minds, so it was one half one way, the other, the other way. Both scrumptious.

    Dad said that putting the cream first allowed it to melt into the scone, making them even richer.

    Reply
    1. Janet, dreams of an alternate universe

      that’s a nice memory Slightly, sure there’s murder done over less lol,

      our main divide in the family is porridge with sugar or salt,
      it’s salt for me and Da, the rest of the softies like sugar…

      Reply
      1. Slightly Bemused

        I can take porridge either way. Granddad (Mum’s dad) is of Scottish descent, so salt is a must. Dad is from Cork, so more of a sugar man.

        It reminds me of the story we had to do in school – Leite Dhonnacha Pheig. The father liked salt in his porridge, but complained that his missus did not put in enough. So one day as the porridge is simmering over the fire everyone who went past put in a handful of salt, knowing that the mother had not put in enough – although of course this day she did. Needless to say it ended up inedible.
        One of the few comic pieces on the Irish curriculum.

        Reply
  4. Redundant Proofreaders Society

    We’re in the ‘sc-own’ camp, but it doesn’t mean that ‘sc-on’ is wrong. The Oxford English Dictionary describes both as correct. It often depends on how your elders spoke. Yoghurt is another example. The delights of different dialects!

    Wouldn’t dream of sickly-sweet jam and cream. A plain, warm wholemeal brown scone with a knob of Kerrygold is just grand with a pot of Barry’s tea.

    Reply
    1. Janet, dreams of an alternate universe

      tis yogurt like joghurt, not eowgurt in our gaff,
      Alick put up a deadly map yesterday of the vocal divides geographically

      Reply
        1. Redundant Proofreaders Society

          Pronouncing it Yeo-gurt does not make us Ivan Yates followers. Shudder.

          One thing this site needs to learn is diversity.

          Reply
          1. GiggidyGoo

            That was some jump. Tongue in cheek comment. Calm down.

            Was a reference to Yatesie on an interview with UK TV when he was agriculture minister, and he kept talking about ‘yeos’ which was the pronunciation he used for ‘ewes’. The interviewer hadn’t a clue what he was talking about.

  5. Lilly

    Any successful batch to report? I might breach the Sabbath and give these a go tomorrow. I’m surprised they only need 10 minutes in the oven. Mine normally take the guts of half an hour at 220°.

    Reply
    1. Janet, dreams of an alternate universe

      Are you preheating the oven Lily ? Also they aren’t huge these ones, you may make a more generous size scone :)

      Reply
      1. Lilly

        Pre-heating alright. Size looks similar. I can see in so if they look pasty, I’ll just leave ‘em in longer.

        Reply
  6. V aka Frilly Keane

    Cream with your skowns … ara’ stop
    afternoon tea notions, CoI carry on
    Wouldn’t have happened in the house I was rared in
    Just sayin

    Anyway
    Bake’Sheeters

    What’s the Vegan alternative for eggs
    Ta, V

    Reply
    1. Janet, dreams of an alternate universe

      We sometimes brought ones to church for the coffee after service and there was whipped cream in the coffee too and lovely rocks of brown sugar ! ;) So now

      Reply
      1. V aka Frilly Keane

        Came out there during the week Lush

        Vegan for the foreseeable

        Wait’ll she learns Crispy M n’ Ms are out .·´¯`(>▂<)´¯`·
        Saturday night takeout was the Tofu Vegan Noodle Box – most of it is still in the tub
        You should see the state of the Vegan brownies there now – I was bent over laughing
        I don't support her decisions
        Apparently

        Reply
        1. millie bobby brownie

          Ah I just can’t get with the vegan thing. Like I’m all for increasing the veggie intake and trying to eat less meat for dinner but even looking at a lot of vegan recipes gives me a headache.

          Vegan chocolate. Shudder.

          Reply
      1. V aka Frilly Keane

        My bottom

        The cook book has a working title ‘Punk Cork, the More Butter the Better’

        Like Teenage crushes it won’t last
        And won’t end well

        Just this evening
        Being told to soak the Lentils for tomorrow’s dinner
        (Carrots, Curry powder Dried Coriander Tins of Toms, spoon of sugar)
        Got a stomp off up the stairs – I’m mocking her apparently

        Lads. I need a holiday.
        I don’t care
        Anywhere

        Reply
          1. V aka Frilly Keane

            Lash it up there Lush

            Tis getting desperate now tbh

            Even the dog is feeling it
            The *bikkie bowl has festering sticks of Tofu
            And she’s going into a snot
            The heavy huffing part cryish whinge on loop now

            * doggie equivalent special treats press/ drawer / tin

          2. Lush

            Same base as for a regular bolognese sauce:
            1 carrot
            1 onion
            1 stick celery
            Garlic to taste, I add 2 cloves;
            – chopped up small and sweated off gently in a glug of olive oil.
            Good lash of whatever red wine you’re having; simmer off the alcohol.
            Tin of good (ideally Italian) chopped tomatoes;
            500ml veggie stock (1 cube);
            Simmer for 10 mins;
            Add 100g red/coral lentils;
            Tiny sprinkle of oregano;
            Simmer for 20 mins or so;
            Add a little water if necessary, depending on consistency you want.
            Season to taste, and you’re done.
            You can add chopped mushrooms at same time as the tomatoes if you want.
            I sometimes add Chipolte tabasco too, for a bit of bite.
            Nice with pasta; awesome with a couple of fried eggs on top.
            I’m not vegetarian, but I love this stuff.

          3. Lush

            Cheers J.
            Your ‘scowns’ are on my list at this end, but after recently receiving a Cadburys laden care package, I’m trying to moderate at the moment.

    2. millie bobby brownie

      I think you can use chia seeds too Frill. You can also buy an egg replacement(??) in the free-from/healthy food part of the shop.

      Reply
  7. Kingfisher

    I cut them out with a floured shot glass for dainty little bitey bits of deliciousness. And I wouldn’t use an egg normally; and mine go in a 220 oven for 15 minutes. I’ll throw in a bit of demerara sugar too. Or cheese and caraway seeds and some brown flour if they’re savoury.
    If you’re vegan, you can make them with oat milk shaken up with a good slosh of rapeseed oil instead of the rubbing-in business – more of a drop scone, but who’s arguing?

    Reply
  8. Kingfisher

    Not sure what you mean, it’s a little floppier than a scone scone, but it doesn’t get much chance to stay anything before getting gobbled up.

    Reply
  9. ( ̄_, ̄ ) AKA Frilly Keane

    Put together a very handy Vegan Soda Bread
    And even the Teenager is thrilled with the results

    For the Drys;
    I work to a 500 gm flour mix (ie. 250 plain 250 wholemeal, or 500 plain)
    and between 50 – 150 gms of additions,( from chia seads or a mix of dried fruit, spices, sugar for a sweet bake)
    tsp of bicab (+ tsp of salt for the savoury brown or half n’half)

    and for the wets, a minimum of 420mls liquid, which always needs to be a cultured dairy to activate, buttermilk, Kefir whatever

    So in gms; 500 plain, plus 70 golden sultanas + 50 golden castor
    tsp bicarb
    400 mils unsweetened Almond milk, 20 White Rice Vinegar; mixed (you should see it start to turn) you might want to jig this up or down, depending on your dough consistency
    Remember Soda Bread is meant to be gooey and sticky

    Turn out on to a well floured top, flour your hands as well btw
    North to South, turn 90º
    North to South, turn 90º
    North to South, turn 90º and repeat until you have a soft dough that can form a sensible dome

    into a well floured baking tin (I use an old cast iron base from a Tagine)
    Section into quarters as per your Nanny’s and yer Mammy’s

    Rest for 30 mins
    then into a 200º oven for 30 minutes,

    Leave on a cooling tray for about 20 mins

    A great bake, that can be changed in an out, savoury to sweet,
    and the crust from the one above was beyond savage

    Reply

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