Thing of the Week - Scones

Hey everybody what is going on?
I'm Roger in Technology and welcome to Thing of the Week for the Seventh of May 2015.

The discovery of fire brought mankind heat, protection and cooking but arguably it was the invention and refinement of the oven as a cooking space that revolutionised our relationship with fire.  Early ovens date back thirty thousand years and we've come a long way from the primitive pits used to cook mammoth. As far as I can tell, ever since then mankind has been striving to develop the ideal oven that cooks evenly to bake the perfect scone.

Ancient civilisations developed stone, brick, and clay ovens to radiate heat evenly, some employed smoke dome and chimney arrangements to use the heat of the smoke too. There are so many mechanisms and designs of oven over the centuries. From insulating clay ovens and metal agas that employed the huge heat capacity of their bodies, modern gas ovens allowed for precise fuel consumption to regulate temperature. But its the electric age that raised the bar by adding thermometer control. Thus the electric oven has taken its place as the final step in this long journey our civilisation has taken to reach peak scone.

The humble scone has existed in one form or another for centuries, and uses the most basic of cheap ingredients. Delicious sweet or savoury, they have become synonymous with cheese, cream teas or strawberries and bubbly. Whether you like butter, honey or fruit, the scone has a lot to offer as part of a balanced diet.

Top scones continue this tradition of self raising flour, butter, sugar and milk.  Often egg is employed to richen the mix, or an egg glaze is used for the same reason.  But do not trust a scone with egg, its a distraction tactic that just isn't needed on a good bake - the advice here is stick with the classic ingredients and use additions that theme and personalise your scone.

Fruit can be used, and often is. Sultanas are a classic for a reason, and they can be added to the mix or studded before baking. A little grated lemon zest offsets sultanas and lightens up the aroma and palate here.
Roast strawberries are a delicious addition too, although extra preparation is needed, and the addition of summer fruits give a fresh seasonal twist. Later in the year, orange and cinnamon can bring a delicious scone to life too.

Sifted flour should be mixed with sugar in a bowl. Typically only a tiny amount of sugar is used, even for sweet scones which can get their natural sweetness from fruit. Rub the butter in until you have breadcrumbs and slowly add the butter until you have the dough. Flatten it out and stamp some scones for baking at 220 degrees for fifteen minutes or until golden brown.
You can find details about proportions and recipes online, and should be able to find something that fits your tastes. I know less about baking than I do about history but even I can tell this recipe that has stood the test of time will be with us for centuries to come.

I enjoyed these scones warm with honey, which I can heartily recommend, as the subtle sweetness blends with the enticing aroma to produce a breathtaking masterpiece.  I hope you are inspired to get back to the simple roots of baking and experiment with the humble scone, as relevant in the 21st century as it was a thousand years ago.