high tea with homemade everything

Well, mostly everything. On Thursday, I spent the day looking at what neighbourliness is all about, in a very interesting neighbourhood of Melbourne (apparently, 8000 people live in the CBD) with some people from an organisation called Urban Seed. Check it out, they’re really cool.

After that, and oh my golly gosh it was a BEAUTIFUL day, me and some friends went to check out my friend’s new flat and garden, and to make scones. Beautiful scones. Homemade with spelt flour, because my friend is allergic to gluten (spelt is a type of grain that has much less gluten than wheat, so it’s ok for allergies, because they can become immune, sort of, but not good for intolerants, who can’t.)

We had the scones with homemade jam – three types. Raspberry, youngberry and strawberry aniseed. Did you know that there are different types of blackberry? I didn’t until Thursday. Youngberry is one type, and silvanberry is another.

So. The scones. We used Stephanie Alexander’s recipe, from The Cook’s Companion (I would love to own this book. For now, I can just drool.) We only changed the self-raising flour for spelt flour, so we had to add extra baking powder.

Stephanie Alexander’s scones

Speaking of Stephanie Alexander and scones, her sister told her that when you hear your front gate squeak, you should be able to have a batch of scones coming out of the oven by the time they get to the front door. I’d be happy just to be able to put them in the oven in that time!

500g spelt flour (plain or self raising will be fine)

9tsp baking powder (you will only need two if you’re using self raising flour)

100g butter

200ml buttermilk, cream or milk

Preheat oven to 220ºC. Sift the flour and baking powder together into a large bowl. Rub in the butter, although you can put the whole lot in a food processor if you have one. When it resembles breadcrumbs, make a well in the middle and add the milk all at once; stir in with a wooden spoon until just incorporated. Turn out onto a floured surface and pat down until about 3cm tall. Cut out using a medium cookie cutter (metal is best) and place close together on a buttered baking pan. Bake in preheated oven for 12-15 minutes. Eat warm with homemade jam and whipped cream.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s