This week could have been labelled ‘scone week’. There was a tasty cranberry scone at Floriditas on Cuba Street, a feature about the best scones in Wellington and in The Guardian, a piece on how to make the perfect cheese scone (including a link to our own local Scorch-o-rama in Scorching Bay). I love scones, particularly date or ones with lots of raisins. Just warm, with melting butter, a scone is a great delight. All you need with it is a good cup of tea.
With the excuse of using up some leftover milk in the fridge, and to avoid more pressing housework like a giant pile of ironing, I decided to bake some scones on Saturday afternoon. With a new supply of ground cardamom and a needing-to-be-used orange, I opted for cardamom marmalade scones. Cardamom is one of those spices I love, and the smell takes me back to coffee drinking days, to the the wonderful spiced coffee I drank in Finland and the cardamom coffee that we used to buy in Malmö. The smell of cardamom takes one immediately to the coffee houses of Stockholm and Helsinki, to cold days where warming spices and smells are welcome. If you think of cardamom as being a spice of the east, you may be surprised that half the world’s consumption is in the Nordic nations.
Anyway, to the scones. The recipe comes from Australian Women’s Weekly book of Muffins, Scones and Breads.
Grease a baking sheet. Sift 375g of self-raising flour (or plain flour and 3 teaspoons of baking powder for a really light and fluffy scone) and 1 teaspoon of cardamom into a large bowl and rub in 30g of butter. Add the rind of an orange, 1 tablespoon of sugar (I used a light brown sugar, but caster is the preferred one), and 80ml of orange marmalade (I used my homemade pink grapefruit and orange one). Stir in 250ml milk to make a soft, sticky dough. Turn dough out onto floured surface, knead until smooth, then press out dough until 2cm thick. Cut into rounds and pop onto the baking sheet. Bake at 220C for 10 to 15 minutes depending on your oven. Mine were done in 10.
A scone and a cup of tea for a Saturday afternoon