I’m somewhat late to the party. Making scones with cream and a can of Sprite, L&P (New Zealand – world famous) or Soda water has been around for years now.
Even so I’ve continued to bake scones from the Edmonds cook book. That’s a NZ institution right there.
I shouted myself Annabel Langbein’s book, Free Range in the City and found a recipe for scones that called for cream and soda water.
So I crawled out of the dark ages and gave it a shot. And Father’s Day was the perfect time to make scones. I thought my Dad would enjoy them, and he and Ruth were coming over for afternoon tea.
The original recipe can be found here.
I made a boo-boo. I misread (this is a bit of a habit) and added spinach instead of rocket. So there’s my variation on the recipe. I’m certain rocket would have more punch. But the spinach was fine.
Into the bowl with the dry ingredients goes the guest appearance of spinach, along with the cheese.
Excuse the messy bench.
This is what the cream and soda looks like prior to adding it to the bowl
What I really enjoyed is how easily all of this came together. There was no need to rub the butter in. This always fatigues my wrists.
And then just tip the lot out onto a lightly floured bench.
I didn’t need to knead this at all. It was just so easy. I only shaped it and then pressed on the dough to even up the edges and get it to the right sort of height. And as expected for someone who has slight OCD tendencies I did get the ruler out [blush].
I used my new fangled gadget all the way from America. It serves several purposes. It scrapes up any chopped thing from the chopping board, and it makes cutting dough a breeze.
I used it for both purposes. Love it when you have something with multiple uses.
I had to turn the tray around after 10 minutes. My oven cooks quicker at the back. It’s probably fairly common.
And then I couldn’t resist cutting into one of these as soon as they were out of the oven. The thing is these are so light. I’m not just talking about the texture, they’re physically lighter than the traditional scone.
There’s no need to slice through them, they’re really easy to just pull apart.
Anyway, they were a hit and so I made them again this weekend. But this time I made half “Rocket” scones and the other half with sultanas and orange zest.
Oh my goodness, that orange zest added a beautiful smell to the kitchen all the while making and baking these. And although I have a wicked sweet tooth, and would normally have slathered on some honey or jam with a sweet scone, I bravely ate it a la natural (with butter of course, I’m not denying myself that pleasure ) and it was beautiful. The natural sweetness from the orange zest and the small addition of sugar was just perfect.
Perfect for me anyway. At Mark’s request I added cheese to the top of the savoury scones, and he’s advised me that the sweet scones need more sultanas. Some people are hard to please. But I’ll oblige next time, because I aim to please, and Mark does so much for me (like cleaning up the kitchen for example) that he deserves to have things his way every now and then.
As an aside, the savoury scones didn’t crisp up on the top like the first time. Mark likes his cheese layer almost as thick as the 4cm scone dough. It’s pretty hard for an oven to work it’s magic through such a dense layer of cheese.
True to form, these scones were enjoyed just as much as the batch the weekend before.
I feel much more at home with making things like scones, something uncomplicated, that I didn’t really measure the sugar or amount of sultanas I added. It’s almost impossible to go wrong with these. Also I used the zest of a whole orange which is the amount for a full batch of scones.
I don’t imagine I’ll ever make the traditional scone recipe again. This one is a clear winner for me. Easy, no-fuss, great tasting, light and airy scones. I’m sold.
You can find Annabel’s cook books here. And as good luck would have it, her latest book has today been released. Of course if you’re not from New Zealand or Australia you’ll have to wait until it’s listed on the website to order it. I don’t know if the books are available from Amazon.