Sometimes a certain food is just necessary. Not because you've got the craving for it (which I did), but because it fits the mood so perfectly (which it also did). I recently reserved a library book that finally came it, The Gentle Art of Domesticity. Lovely colors, cozy ideas. Also, my mom came down for a visit where we mostly sat knitting and crocheting on the couch in front of British films like Jane Austen's Persuasion and the Harry Potter movies.
That started a little niggling idea that I should have something baking that would come out buttery and perfect for tea. It just so happened that I also came across this scone recipe in the book. Coincidence or carefully orchestrated felicity? Either way, I hopped off the couch and threw these together.
I didn't add raisins in the recipe and though she says they make 9, mine made 5 hand-rolled scones. Beautiful, tender, flaky and so buttery. This is what I want when I reach for a biscuit, so this may be my new biscuit go-to. I'll add the fruity-crunchy bits for "scones". I find the best accompaniment to be barely softened unsalted butter and jam. I whipped out a jar of my mom's red plum jelly that was delicious. Perfect with my cup of tea, good company, and quiet entertainment.
From the Gentle Art of Domesticity
1 c self-rising flour (1 c AP flour + 1 1/2 tsp baking powder + 1/2 tsp salt)
pinch of salt (leave out if making rising flour)
2 tsp powdered sugar
1/3 c unsalted butter, coldish
1 large egg
2-3 T milk
-Preheat oven to 425F.
-Sift the dry ingredients together, then add the raisins if you're using them.
-In another bowl, whisk together the egg and 2 T of milk. Make a well in the dry ingredients and pour in the egg mixture. Using a fork, quickly work the dry ingredients into the wet until it comes together. It will be damp and sticky. (Way more than I thought, actually. I needed emotional reinforcement from my mom.)
-Now, you can take the time and energy to roll them out and cut them on a lightly floured surface. Or you can make the most of a quick recipe and smush them into balls. Put on a parchment paper lined baking sheet and bake for 10-15 minutes or until risen and golden on top.
- Cool for 5 minutes and smear with something lovely. They reheat surprisingly well, though the texture is a bit more chewy.