1. A person who consumes many scones from a variety of places and debates the merits of each establishment’s scones.
2. A person who plans their holidays around scone stops.
We recently had our first family mini-vacation. We visited the Blue Mountains and consumed an outstanding number of outstanding scones.
Outstanding Scone Establishment Number 1:
Megalong Valley Tea Rooms
Scones with fresh cream and homemade jam beside a roaring fire. Divine.
They are also famous for their apple pie. Don’t mind if I do.
Outstanding Scone Establishment Number 2:
Tomah Gardens Restaurant
Blueberry scones with lemon butter served on the most glorious crockery. I’m such a sucker for a souvenir teaspoon.
Consumed whilst looking out over the most spectacular view of the Blue Mountains Botanic Gardens.
Prior to this trip, I would have described myself as a scone traditionalist.
Plain scones with jam and fresh cream, thank you very much.
Then I consumed a game-changer.
Oustanding Scone Establishment Number 3:
The Gingerbread House Katoomba
The date and chocolate scones here changed my scone-eating landscape forever.
Here is my attempt to recreate this delicious scone.
Date and chocolate scones
Makes about 14
3 cups self-raising flour
1 teaspoon salt
60g diced butter
1 1/4 cups milk
about 15 dates, roughly chopped
about 1/3 cup of milk chocolate chips, roughly chopped
about 1/3 cup of white chocolate chips, roughly chopped*
extra milk for brushing
*The originals didn’t actually have white chocolate in them, but I had some in the pantry, so in they went!
Preheat the oven to 230 degrees celsius.
Line a tray with baking paper.
Sift flour into bowl. Add salt.
Rub the butter in.
Add most of the milk and mix in quickly. If it is not mixing to a soft dough, add rest of milk.
Add chocolate chips and dates. I think it’s up to personal taste- add as much or as little as you like.
The measurements I used created scones dense with chocolate bits and dates.
Turn dough onto floured benchtop.
Knead lightly, flipping and pressing with heel of hand three or four times.
Roll dough out to about 2cm thick.
I used an old jar to cut out rounds that were about 4cm across.
Place scones close together on tray and brush tops with milk.Bake for 10-15 minutes or until golden.
Serve with fresh cream and jam.
Basic scone recipe adapted from Margaret Fulton’s Baking cook book.
Are you a scone traditionalist or do you love a scone filled with other bits of deliciousness?