Tuesday, August 25, 2009
A parcel arrived in the mail the other day and a wave of nostalgia swept over me when the contents spilled out. Mum, my most enthusiastic (and only? ;) ) blog follower had decided to post over a few recipe booklets she thought I’d find handy.
One of these was a 1957 booklet for Stork margarine (The Stork Cookery Service) titled “All about buns and scones”. Within the pages, Mum had slipped a note detailing how her classmate had given her the book back when they were 18 year olds. Awww…
I remembered leafing through this book many times when I was younger but I don’t remember making anything from the recipes then. No time like the present eh?
The following blackberry “bun” recipe went down particularly well with (almost) everyone. (Mini critic junior didn’t like them - but she really liked the rock cakes from the same book, maybe I’ll post that recipe soon).
Here’s to “old” recipes!
Blackbberry Buns (these are actually filled scones)
adapted from All about buns and scones (The Stork Cookery Service)
Makes about 18 small buns or 12 large ones.
8oz (8 heapeds tablespoons) self-raising flour and a pinch of salt
3 ozs butter (the original recipe calls for Stork margarine of course)
3 ozs (3 rounded tablespoons) sugar
5 tablespoons milk
Finely grated rind of 1 orange (or lemon if preferred)
12 (or 18) small teaspoons jam (I used blackberry )
Preheat oven to 400˚F (I estimated it to be around 180˚C)
Cover a baking tray with baking paper.
Sieve flour and salt into a large bowl. Cut butter into small cubes. Gently rub the butter into the flour until it resembles fine breadcrumbs. I find that holding my hands high above the bowl helps to keep the mixture fine. This way, I resist the temptation to "squash" the butter.
Stir in the sugar and rind into flour mixture.
Beat egg lightly with milk. Make a well in the flour mix and pour in the egg mixture. Mix into a soft dough. I used a flexible rubber spatula for mixing the dough
Divide dough into 12 equal balls (sprinkle flour onto work surface if needed). Flatten slightly, put a teaspoon of jam in the middle and seal. Place on tray seam side down.
Brush tops of buns with some milk and sprinkle with sugar. Bake in oven until golden and cooked (about 20 minute according to instructions, but I found mine only needed about 15).
(Scones are usually meant to be eaten the day they are made. These didn’t last too long but the few we had the next day still tasted great.)
*(thank you Mr. Kitchen Hand for the post title)