Yes, qums. Qumbs even. Or qumby. Like “Let’s see its qum structure, Misky! Oh, nice qums; quite full of holes. Qums are good; the qumbier the better.”
This morning I made a batch of Celia’s Lemonade Squones. They have a delicate qum, and are light, tall, qumbly and quite addictive, which isn’t a good thing. If I queep baking irresistible bakery goods, I’m going to need a queen-size chair and queen-size unmentionables for my queen-size posterior.
I’d also like to say that the Greequ who quooked up the letter Q had to be a quown, or qulown, hoping to get a squowl from the flour-lovers who thought August was meant for torturing the alphabet.
So, here’s a photo of Celia’s squones, except that they’re not Celia’s, they’re mine because I changed the recipe slightly. I bought cheap self-rising flour at Tesco, and didn’t want to risk a no-riser. I added 1 teaspoon of baking powder.
Next time, I’ll try an egg wash on top before baking.
Recipe slightly tweaked from Celia’s original Lemonade Scones at http://figjamandlimecordial.com/2011/08/09/scone-week/
3 cups (450g) self-rising flour
1 teaspoon baking powder
1 cup (250g) double cream
1 cup (250g) fizzy lemonade or soda water (7Up, Sprite: Can’t be sugar-free)
Preheat the oven to 200C/400F or for a fan oven 190C/175F. On my old Neff that’s 170C.
In a large mixing bowl: double-sift the flour and baking powder and then add in the wet ingredients. Mix gently with a fork, flicking and pulling flour toward centre of the bowl until thoroughly combined and all the flour is moist. This should take about a minute – do not overwork the dough as this toughens it. Tip the dough on to a well floured surface. Handle it gently so the bubbles aren’t knocked out of the dough. Be sure to generously dust flour on your work surface or else each cut-out round will stick to the work surface. Been there, and done that.
Flour your hands and the top of the dough with plain flour, then gently pat the dough into a flat shape about 2.5cm thick. I don’t suggest using a rolling-pin as the dough is too sticky. With a floured cutter (I used a 6cm one) or a drinking glass, cut out the scones, and place them side by side on a baking tray lined with parchment paper/baking paper. Cut out as many as you can, and then gently reshape the dough and cut out more. This recipe made about 10 scones using a 6cm cutter and a dough thickness of 2.5cm.
Bake the scones in the preheated oven for 20-25 minutes, or until golden brown.
Visit other August Alphabet friends:
Susan “Penless” at http://penlesswriter.blogspot.com