Scones were the first thing I ever learnt to bake. I remember crowding over a large bowl with my older sister intently rubbing butter into flour and intermittently whinging about how sore my thumbs were. Dad stood on the sidelines prodding us along until most of the butter had been dissipated into the flour, a few large chunks where still floating around in the mix but hey for a five and a seven year old we weren’t doing too bad.
Scones are probably most similar to biscuits in the states but traditionally, as kick back from our English ancestry, are served with cream, jam and tea. You can mix it up and turn them into savoury ones or even pinwheels if you’re so inclined. Back in my university days a little café in the main library had these amazing tomato relish scones that were a must to start the day during the exam period. Sadly I don’t think they sell them anymore, so I attempted to recreate them.
I used a test recipe that we use here at Fisher and Paykel to test the ovens as the base and then had a guess at how much relish and tomatoes to add. I’m not entirely sure I succeeded, not quite enough gooey tomato for my liking but one can only try, and try again right?