When I came to Bermuda, I thought I would find the same foods as in Zimbabwe because both countries have had British influence. Well I was wrong. Bermuda is a bit of a conundrum, I think its one of the places where the people love cricket (they even have a holiday for it!) as much as they love American football.
I was looking for scones but they were nowhere to be found. Then I found biscuits and I mistakenly thought that was the American word for scones since they look similar and I did not like them. They are nothing like scones. I went looking for a recipe and found one for scones on Joy of Baking. I love these scones, they are easy to make and taste really good. I love to spread them with Sun Jam from back home, YUM!
I adapted this recipe from the one from Joy Of Baking:
Coffee House Scones
Ingredients
- 2 cups all purpose flour
- ¼ cup granulated white sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter cold and cut into pieces
- 1 egg
- 1/2- 2/3 cup buttermilk
- 1 teaspoon vanilla extract
Instructions
-
oven to 400 degrees F (200 degrees C) and place oven rack in middle of oven.
-
Line a baking sheet with parchment paper.In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
-
Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Add the egg, buttermilk and vanilla extract to the flour mixture and stir just until the dough comes together. Do not over mix. I prefer to use my blender it is faster and less messier.
-
Transfer the dough to a lightly floured surface and knead the dough gently and form into a 7 inch (18 cm) round that is about 1 inch (2.5 cm) thick. Use a 2½ inch (6.5 cm) round biscuit cutter to cut the dough into circles. Transfer the scones to the baking sheet and brush the tops of the scones with a little milk.
-
Bake for about 18-20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and transfer to a wire rack to cool. Can be stored at room temperature for a few days.
-
Makes about 10 - 2½ inch (6.5 cm) or 8 wedge-shaped scones.