Saturday, May 7, 2016

Mother's Day. It's the Sweetest Thing (part 2)

It is the night before the Big Reveal, and I am dangling here on pins and needles. eep! I  think it is the thought of getting them all into the car, and then into the church, and then into the kitchen, and then getting all the jam and cream organized and whipped and spread goo-ily on top of them that has me in the jitters. But with the gracious help of a team of lovelies, it will all happen. And I shall take pictures and share them with you, my dear Readers. Hooray!

Someone heard me saying that 190 scones were tucked away safely inside my freezer, and this someone stared at me in disbelief. "Woa. How come so many?" she laughed. "Isn't that a bit extreme? Isn't 10 about the normal batch?"

"Yes, but 10 would not be nearly enough for 400 people."


I know, it's just slightly shocking. But I love it.

I love that a kind and generous pastor rang me up to see if I might bake some scones for Mother's Day. And I - of course - said yes. "Oh fun! How many, sir, shall I bake? How many, ah, people will be there, do you think?"

"Probably...oh, 400, give or take."


And it was lovely fun, but I almost could not stop baking them once I'd started. Even the SconeLady improves with practice.

The batch you see in the photo above is probably the 4th or 5th batch, representing the moment when I realized I had finally got it right. The size was perfect for splitting and spreading, and giving the recipient just the right amount of yumminess, but not too much. After this batch, I stayed with the strategy. The earlier batches were yummy too, but not quite so exactly perfect.

Would you like to try the recipe? Ok. Just for you, here it is - 

Rosie's Scones:

Mix 4 cups self-rising flour together with
1/2 cup cold butter
(cut the butter into small pieces, and rub it into the flour
until the substance appears crumbly)
Add 1/2 cup sugar
Mix together 2 eggs + enough milk to equal 1 1/2 cups liquid
Gradually add the egg mixture to the dry mixture,
using a spatula.
You will soon need to use your hands to fully mix these ingredients.
Manipulate the dough into a round, and place on a floury surface.
Kneed the dough until it is no longer sticking to your fingers, adding
flour as needed.
Roll it out until it is 1 1/2 inches thick.
Use a 2" cookie cutter to gently cut your scones.
Whisk one egg with a little milk, and
Use a pastry brush to coat the top of the scones.
Bake in hot oven (425) for 13 minutes, or until golden brown.
Remove from baking sheet and place on rack to cool.

Hmm.. Well, I am still dangling here on pins and needles. But somehow it feels better, having talked it all over with you. (for I have missed you).

See you along the way!
the SconeLady

No comments:

Post a Comment