If I were to have something ‘catchy’ printed on my aprons it would be just this….” Hell knows no fury like a woman’s scone”. Ha! Actually, Rick said this to me one day while munching on one of those yummy ginger scones I make. He’s so clever! It is a little play on words from the famous playwright, William Congreve and his 1697 play, The Mourning Bride. “Heaven has no rage like love to hatred turned, Nor hell a fury like a woman scorned,” spoken by Zara in Act III, Scene VIII. (This is usually paraphrased as “Hell hath no fury like a woman scorned”).
Speaking of scones…. our class, “Garden talk, tea , and scones” offered here last Thursday was well attended. A few of the participants asked me to kindly print my ‘most often used’ scone recipe, so here you go:
3 1/2 cup flour
1/2 tsp. baking soda
1 Tbls. baking powder
1/2 tsp salt
3/4 cup sugar
2 sticks of very cold unsalted butter
grated zest of 1 lemon
1/2 cup heavy cream
3/4 cup buttermilk
Mix all dry ingredients and whisk to distribute the baking soda and baking powder. Add the butter and cut it in as you would for making pie dough, I always do this by hand. The butter should remain as ‘pea size’ bits in your flour mixture. Add the grated lemon rind. Mix in 1- 1 1/2 cup of blueberries or ginger or cranberries ( depending on the type you are making) Next, make a well in the center and add the cream and buttermilk. Mix briefly to incorporate ( don’t over-mix). Put dough onto a lightly floured surface , fold onto itself and then use your hands to pat the dough into a 1 1/2″ thick round about 8 inches in diameter. Cut wedge-shaped scones out of this. Bake in a pre-heated oven at 375 degrees for about 25 minutes. Enjoy!