Basic scone dough

I am frequently asked for the recipe for my scones. A good scone is not in the recipe, but rather in the way you make it. I have tried many different recipes with buttermilk and other liquids, but I get the best results with water. The secret is to handle the mixture as little and as lightly as possible.  Cut the liquid in with a knife, rather than mixing it with a spoon. Turn it out onto a lightly floured surface. Very gently pat down to a thickness of about 4 cm and cut with a cookie cutter. Before each scone is cut, dip the cookie cutter in flour. The wetter the mixture, the lighter the scones. Never use a rolling pin!

Makes 6 to 8 scones

                    500 ml (2 cups)          flour

                                        80 g          butter

                   17 ml (3 1/2 tsp)          baking powder

                        30 ml (2 Tbs)          sugar

                                 1          egg plus enough water or

½ water+½ buttermilk to make a total of 185ml (3/4cup) liquid

• Preheat oven to 200 ^oC.

• Sift the dry ingredients into a bowl.

• Cut the butter into small pieces and rub it into the dry ingredients using your fingertips.

• Place the egg in a measuring cup and add the water to the 185 ml mark.

• Add the liquid ingredients to the dry ingredients and mix with a knife only until the liquid is incorporated. Do not overmix. The dough should be soft and only just manageable.

• Add the liquid carefully. The mixture may need a little more or less, depending on the dryness of the flour.

• Pat out gently on a lightly floured board and cut with cookie cutters.

• Place the scones close together on a greased baking sheet and brush with a little milk if you want them glazed. I like them rough and earthy, so I don’t glaze them.

• Bake at 200 ^oC for 15 to 20 minutes.

• Break apart and allow to cool on cooling rack.

Orange Christmas ring

This is a fruitier, darker and richer version of the light fruit cake. Because bicarbonate of soda is used as a raising agent, the cake has a much darker colour.

Syrup

                      250 ml (1 cup)          orange juice

                      250 ml (1 cup)          sugar

                        30 ml (2 Tbs)          orange rind

                  125 ml (1/2 cup)          brandy

• Boil first three ingredients together for 5 minutes ‑ add brandy and chill.

Cake

                                     250 g          butter

                      250 ml (1 cup)          sugar

                        15 ml (1 Tbs)          orange rind

                                             2          eggs

                    500 ml (2 cups)          flour

                            5 ml (1 tsp)          bicarbonate of soda

                  185 ml (3/4 cup)          milk

                        15 ml (1 Tbs)          vinegar

                      500 g (3 cups)          mixed cake fruit

                                     250 g          dates, chopped

                                     100 g          cherries, halved

                                     100 g          walnuts, chopped

• Preheat the oven to 160 ^oC.

• Cream the butter, sugar and orange rind until light and fluffy.

• Beat in the eggs one at a time. Beat very well after each egg to get rid of `curdled’ effect.

• Sift the dry ingredients and mix into the creamed mixture, together with the liquids, in 3 or 4 batches. Mix to make a smooth batter.

• Mix in fruit and nuts.

• Pour into a large ring and bake for about 1 hour.

• Pour the cold syrup over the hot cake.