Wednesday, June 18, 2008

On baking

I'm trying out something new to me: following a recipe. Normally, I'm completely incapable of this task, but an intuitive understanding of What Works (thanks, Mum!) saves me from producing inedible messes. Today, though, it's baking, which is more science than art, as opposed to cooking, which is more art than science.

I have taken the recipe in question from my sister, who let me have it by request. I did need to make some substitutions: I don't have self-raising flour (which can be worked around by a standard method, and I did so), I don't have whole milk, just skimmed (that's an unknown), and I don't have mustard powder (so I added a similar quantity of paprika). The method is easy, and the scones are just about to come out of the oven.

And here they are, fresh as can be. Yes, that ninth one is a little scruffy; I'll put it out of its misery as soon as it's dropped below "scorchingly hot". They're actually octagonal, since I also lack a cutter; I used a drinking glass, and the ones which are the right size are octagonal. I like the effect.

Now, if I were to do it again purely for myself, I'd make one slight change: I'd add chopped onion or shallot on top. The LA wouldn't like that, though, so it's not been done this time. I expect them to be lovely without, though.


  1. They look right. And there is always one mis-shape from the leftovers - that's the one that is cook's perks. Don't burn your tongue!

  2. They were right.

    We DID take most of the evening to eat them, though - so we didn't suffer the effect of a bowling ball in the belly!

    Next time, I will chop some shallot and add it to half of them.


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