A Tea Party with Scones and Everything

In Baking, Entertaining, Pastry on March 12, 2012 at 9:50 am

It was my Birthday!

The occasion called for tea, scones and fairy bread. It also called for pastries, cheesecake and wine.

Oh the scones. Here’s what happened:

The oven was preheated to 230C,

a 1/4 cup of diced butter was rubbed into 4 cups of self-raising flour with a pinch of salt,

a tablespoon of lemon juice was stirred into 1 2/3 cups of milk and left to stand for a minute

and then it was mixed gently into the dry mixture to make a soft dough.

It was kneaded lightly on the floured benchtop,

rolled out,

rounds were cut with a cookie cutter,

placed on the greased baking tray,

brushed with milk

and then baked for twenty minutes, or so.

Far right is a monster scone.

and HERE, they’re a bit ugly I suppose and I can’t pretend to perfectionism. I do take delight in peculiarites! Isn’t that fortunate.

How perhaps to eat a scone:

Fresh, with butter, cream and gloopy jam.

The recipe came from the exceedingly beautiful Complete Comfort Food. I hear clotted cream is pretty ideal and superb when it comes to this sort of thing. alas!

I’ll just quickly show you the pastry things, the spinach and feta parcels were somewhat of an invention and the Schweineöhrchen (based on a recipe in my beloved German baking book) used the leftover pastry.

Here, took (flaky) pastry, spinach, crushed garlic, ground nutmeg, chopped almonds, feta, salt, pepper and some imagination.

Spinach & Feta Parcels

Schweineöhrchen. I guess it translates as 'little pig ears'. They consist of flaky pastry, rolled up with butter and sugar. And then more sugar. And dipped in syrup for the hell of it (this part however not prescribed in the recipe).

I will admit they looked quite different in the book. Baked them too long for a start! There’s always next time and the time after that.


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