08 August 2012

Photo shoot

The idea of a memory-loss cookbook is with me still. I've tried various things, and the latest involves finding a recipe to make and photographing the results. I've chosen Cream Scones from my old Fanny Farmer (Boston Cooking School) cookbook: "Wedge-shaped with lightly browned sides and tops, cream scones and English tea are traditional partners. Serve with a plump mound of butter and some marmalade or jam."

A rummage through the cupboards found dishes I'd forgotten about, and a further rummage found tablecloths and napkins.
The making of the scones was the quickest bit! They were scarcely cool when I started to set up "tea for two" -

After the photography, we tucked in - delicious! Now dishes and cloths need to be put away, and the book made....

Cream Scones - makes 12 wedges

2 cups (280g) flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons butter
2 eggs, well beaten
1/2 cup (100 ml) cream

Preheat the oven to 425F (220C). Lightly butter a cookie sheet.
Mix the flour, baking powder, sugar, and salt in a large bowl. Work in the butter with your fingers or a pastry blender until the mixture resembles coarse meal.  Add the eggs and cream and stir until blended.
Turn out onto a lightly floured board and knead for about a minute.
Pat or roll the dough about 3/4 inch (1.5cm) thick and cut into wedges.
Place on the cookie sheet and bake for about 15 minutes.

(My dough was still very floppy even after adding flour during the kneading, so I put the circle of dough on the baking tray and scored it before baking, then cut the wedges when the scones had cooled a bit.)

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