OK, I have to confess that I'm cheating a little bit with this one. Originally I was going to try to make a cake in the shape of an anvil sitting on a rock, and I was going to make a cookie sword and stick it in. Then I would have asked the One True King to remove the cookie sword so we could eat the cake, it would have been amazing. However, back in August (yes... I plan these cakes far too far in advance! Actually, I keep a list of my ideas, if and when they pop into my head. Sometimes I'll have a cake planned for months, sometimes I don't come up with anything until the day before. It's just how it goes!) Anyways, back in August I was watching The Great British Bake Off and one of the challenges was to make Paul Hollywood's scones, and I thought "I haven't made scones for years! I'd really like to make some scones." So I set about trying to think of which Disney film I could bake scones for. And that's when it hit me - the sword in the scone!! (Hahah)
You see, my reasoning is that scones do look a little bit like rocks, so if I could figure out how to stick a sword into each one then people would (hopefully) recognise the image from the movie. Also - in case you need further convincing - The Sword in the Stone is based on the legend of King Arthur. Whilst many of the tales of King Arthur vary, his castle Camelot is thought by many to have been located in Cornwall. Not only that, but Arthur's mother was the Duchess of Cornwall. Anyone who's ever been to Cornwall knows that you can't take 5 steps without coming across somewhere that sells cream tea (aka scones and cream).
In the end, my rational for choosing scones actually linked into the film pretty well (much better than some of my other ideas where I've really had to clutch at straws!) - I guess I just did it a bit backwards this time, choosing the film to match the dessert rather than the dessert to match the film. Oops. I still think it counts though...
|Afternoon tea, anyone?|
Anyway, I decided not to use Paul Hollywood's recipe, because it has eggs in it, and I've never made scones with egg before and I think that's a little weird, especially as most other recipes don't use egg either. Not that I'm questioning Paul Hollywood, I just don't fancy eggy scones. So I made a variation (or three) of the recipe I found here. (Good old BBC Good Food!) I ended up making three batches of scones: some plain scones; some raisin scones (at the request of my Mr.) and some chocolate chip scones (because these are my favourite and they're not sold ANYWHERE - serve with a little butter, yum yum yum!)
The recipe posted below can be used for all 3 types of scones (just add raisins/chocolate chips/anything else you fancy putting in where applicable,) and produces a batch of 6.
Prep time: 5-10 mins Cook time: 10-12 mins Serves: 6
275g self-raising flour
pinch of salt
tsp baking powder
3tbsp caster sugar (plus extra for sugar crusting)
1 tsp lemon juice
1 egg to glaze
Optional - 60g raisins, sultanas, cherries, dried apricot, chocolate chips or anything else you fancy putting inside the scones!
Whipped cream and jam to serve
- Heat the oven to gas mark 7 and place the baking tray you plan to use into the oven to heat up.
- Tip the flour, salt and baking powder into a large bowl, and then tip in the margarine. Rub the ingredients together with your fingers until they resemble fine breadcrumbs.
- Add the sugar to the crumb-like mixture, and mix in with you hands. Add any dried fruits or chocolates to the mixtures at this stage.
- Heat the milk in the microwave for around 30 seconds until warm, but not hot. Add the lemon juice to the milk and set this to one side for a few minutes.
- Make a well in the centre of the dry ingredients and pour in the milk. Mix these together using a cutlery knife until they combine to make a wet dough, being careful not to overwork.
- Scatter flour over the work surface and tip the dough out onto it. Sprinkle a little more flour on top of the dough. Fold the dough over itself 2-3 times until it becomes smooth, again being careful not to overwork. Pat the dough out (it's better to pat than to use a rolling pin) to around 3cm thick.
- Using a cutter of your choice, cut scones out of the dough. Tip - do not twist your cutter as this seals the sides of the dough and may prevent your scones from rising.
- In a small bowl, beat the egg for glazing. In another small bowl, place some caster sugar. Dip each scone firstly into the egg, and secondly into the caster sugar, before placing carefully onto the warm baking tray. Tip - try to keep the egg only on the top of the scone, if it runs down the sides it may prevent the scones from rising.
- Bake the scones in the oven for 10-12 minutes, until golden brown.
- The scones can be served warm or allowed to cool before serving, and are best eaten on the day of baking. Will keep for 1-2days in an airtight container, but they won't be as melt-in-your-mouth-soft as the day of baking!
Next week we're watching the Jungle Book, and I'll be making (and serving) a juicy jungle fruits cake!