Nothing Quite like 'em for cladding your bones!
(Yeah okay - I don't pronounce scone ‘scoan' but it's difficult to find an appropriate word that rhymes with ‘sconn'!)
Ohai! Yes, I know, it has been a long time, hasn't it? An even longer time since I donned my Fake Food Blogger of Questionable Talent's™ hat. But today is a special day! It is the eightieth birthday of Father-Mine, and he does like my scones, rather, so I thought I'd make him a fresh batch of his favourite flavour combination!
Ohai! Yes, I know, it has been a long time, hasn't it? An even longer time since I donned my Fake Food Blogger of Questionable Talent's™ hat. But today is a special day! It is the eightieth birthday of Father-Mine, and he does like my scones, rather, so I thought I'd make him a fresh batch of his favourite flavour combination!
Because yes, there have been variants.
- White choc chips & frozen blueberries.
- Dark choc chips & glacé cherries.
- White choc chips & frozen raspberries.
- Milk choc chips & um, more milk choc chips...
And what is my Dad's favourite? Find out below...!
This is a scone based loosely on the Dried Cherry Pistachio Scones recipe you can find on Call Me PMc. Loosely...
You need:
and
240g (or 2 cups) all-purpose (gluten-free) flour.
200g (or 1 cup) frozen raspberries.
175g (or 1 cup) white choc chips.
125g (or ½ cup) greek yoghurt.
115g (or 8 tbsp) butter.
65g (or ⅓ cup) granulated sugar.
1 tsp baking powder.
½ tsp salt.
¼ tsp baking soda.
1 egg.
I've included the original US measurements, because, no matter how much it pains me to say so, the universal cup size is quite handy if you're chopping and changing some of your key flavouring ingredients.
Firstly heat that old oven up to 200 degrees centigrade (or 400 degrees Fahrenheit, should your oven be of that persuasion). Yes, this is indeed an indication that it doesn't take too much time to get everything ready for the putting-in-oven stage. You now know me well enough to suspect that had it been otherwise, I would have been quick to step up on that well-worn Pre-Heating Soapbox of Disdain.
Firstly heat that old oven up to 200 degrees centigrade (or 400 degrees Fahrenheit, should your oven be of that persuasion). Yes, this is indeed an indication that it doesn't take too much time to get everything ready for the putting-in-oven stage. You now know me well enough to suspect that had it been otherwise, I would have been quick to step up on that well-worn Pre-Heating Soapbox of Disdain.
Then it's dry-ingredient mixing time, so in a large bowl you need to add the flour, sugar, baking powder, baking soda, and salt, and give them a wee mix around.
Now I have to point out that every time I've made these, I've had to add about another 100g or so more flour to move away from a rather sloppy consistency. YMMV, but I'd recommend being prepared by having at least another 50g of flour waiting on the sidelines, just in case...
To this you add in the butter and mix until you have ‘pea-size crumbles'. There are many time-saving ways to try this, from freezing the butter and grating it in, to the ultra-smart pastry cutter method, but I just go for the tried-and-tested fingertip method. It is here, and only here, that I appreciate my always-cold hands!
Set that aside, then in a smaller bowl mix the egg and yoghurt together. If you get the feeling that these two ingredients looks a thousand-times wrong when combined, please be assured that you are not the only one.
Once you're over your feelings of borderline disgust, add the... mixture... to the dry ingredients, give it a wee mix,
then add the white choc chips, and the frozen raspberries*, and gently stir together.
*Or whichever ingredients you've decided on today.
I chose to use frozen rasps purely because I wanted them in smaller bits, and I could whack them about with a rolling pin to separate them into tiny drupelets. Not possible when fresh. Nope.
Then the shaping fun begins! Turn the mixture out onto a floury surface (I just used the baking sheet with already floured baking paper) give it a quick knead to make sure everything is incorporated, then gently spread out into a ten-inch diameter circle.
Or, yannow, as close as you can be bothered...
... and then cut into eight wedges, and spread them a little around the baking sheet to give them a little room to grow when they bake. It's recommended that you use a floured knife, but I went one better (or worse, haven't decided yet) and used a floured pizza cutter. You know - the wheel type! I'm pretty sure it's laziness that it the mother of invention, not necessity...
Anyhoo, whang these babies in the oven for a recommended twenty, to twenty-three minutes, until ‘lightly browned'. Or, like me, realise twenty minutes is not enough, and forget to reset the timer to find that twenty-six(ish) minutes is just a tad on the long side...
Mind you, slather enough butter on them while they're still hot, and nothing really matters any more except for the tangy tartness of raspberries and white chocolate!
Now I have to point out that every time I've made these, I've had to add about another 100g or so more flour to move away from a rather sloppy consistency. YMMV, but I'd recommend being prepared by having at least another 50g of flour waiting on the sidelines, just in case...
To this you add in the butter and mix until you have ‘pea-size crumbles'. There are many time-saving ways to try this, from freezing the butter and grating it in, to the ultra-smart pastry cutter method, but I just go for the tried-and-tested fingertip method. It is here, and only here, that I appreciate my always-cold hands!
Set that aside, then in a smaller bowl mix the egg and yoghurt together. If you get the feeling that these two ingredients looks a thousand-times wrong when combined, please be assured that you are not the only one.
Once you're over your feelings of borderline disgust, add the... mixture... to the dry ingredients, give it a wee mix,
then add the white choc chips, and the frozen raspberries*, and gently stir together.
*Or whichever ingredients you've decided on today.
I chose to use frozen rasps purely because I wanted them in smaller bits, and I could whack them about with a rolling pin to separate them into tiny drupelets. Not possible when fresh. Nope.
Then the shaping fun begins! Turn the mixture out onto a floury surface (I just used the baking sheet with already floured baking paper) give it a quick knead to make sure everything is incorporated, then gently spread out into a ten-inch diameter circle.
Or, yannow, as close as you can be bothered...
... and then cut into eight wedges, and spread them a little around the baking sheet to give them a little room to grow when they bake. It's recommended that you use a floured knife, but I went one better (or worse, haven't decided yet) and used a floured pizza cutter. You know - the wheel type! I'm pretty sure it's laziness that it the mother of invention, not necessity...
Anyhoo, whang these babies in the oven for a recommended twenty, to twenty-three minutes, until ‘lightly browned'. Or, like me, realise twenty minutes is not enough, and forget to reset the timer to find that twenty-six(ish) minutes is just a tad on the long side...
Mind you, slather enough butter on them while they're still hot, and nothing really matters any more except for the tangy tartness of raspberries and white chocolate!
