This week, Roy decided it was time to share a recipe which had been requested some time ago. Roy and I had been discussing food we remembered from when we were little with some family friends, and I mentioned Gem Scones, hot out of the oven when visitors arrived or on a cold day for afternoon tea after school. These friends loved the sound of gem scones and wanted to try them, and when they tried them, immediately wanted the recipe. So this week, Roy Creates Gem Scones.
Note: gem scones are best made in an old cast iron gem scone mould like the ones in the pictures. You can buy more modern aluminum ones, but the old ones just seem to work better.They are usually readily available for a reasonable cost in second hand or antique shops.
You will need:
- 240 grams of self raising flour
- 60 grams of butter
- 60 grams of sugar
- 1 egg
- 1 cup of milk
- Vanilla essence to taste
Variation: You can add some sultanas to the mix or drop a dollop of jam into each gem scone before cooking if you like.
Method:
- Preheat the oven to 200 degrees and put the irons into the oven to preheat. They must be hot when you put the batter in.
- Cream the butter and sugar and then beat in the vanilla essence. You can do this by hand with a wooden spoon - no need for electric beaters.
- Beat in the egg
- Stir in the flour and milk, alternating between the two (some flour, some milk, some flour, some milk etc)
- Carefully remove the gem scone irons from the oven and put a small dollop of butter or margarine into each. It should melt and sizzle.
- Fill the irons 2/3rds of the way with the batter and put them in the oven for 10 to 15 minutes until the gem scones have puffed, golden and smell delicious.
- Serve hot with a bit of butter or cold sprinkled with a little icing sugar
- Enjoy!