On the weekend of 20th and 21st October, Benimaclet celebrated the 5th ‘ConFusion Festival’ with over 300 activities in two days. On the Sunday 21st, as part of the festival at La Ola Fresca, we had a day of swing music and dance workshops. It was in collaboration with Satchmo Dance and artist Tina McCallan, who recreated with the public the iconic painting from the 1920s… the girl in green by Tamara de Lempicka. It was rounded off with a performance of jazz manouche band ‘The Smilen Trio’ and a 1920s tea party.
With that in mind, for this recipe I have chosen that tea party favourite the ‘scone’, which in itself causes much confusion. Firstly, there is the question of pronunciation whether it is scone as in bone or gone. Secondly there is almost the tribal warring of whether jam or cream should go on the scone first. Since I arrived here from Cornwall, my loyalties should go to the jam first. Actually, if I wasn’t being watched, I would do it the other way. However, let’s face it, both taste just as good. You can import clotted cream to Spain but it will cost you a pretty penny so for this recipe we will use normal whipped cream. Funnily enough, I think I am asked for the recipe for scones more than any other. So here it is; the confusing scone. Said to be the “Fastest Cake in the West! It’s…Gone!” boom, boom😀
Ingredients (makes about 12 scones)
225g/8oz self-raising flour
Pinch of salt
27g/1oz caster sugar
150ml /5 fluid ounces milk
Milk for glazing
Whipped double cream
Heat the oven to 220C/425F/Gas 7
Rub the fat (butter) into the flour. Mix in the sugar. With a knife or in a food processor, gently add the milk. It is actually better if you use slightly gone off milk but, if you don’t like the idea of that, you can put in a scant spoonful of natural yoghurt. Be careful not to over-mix. Turn the dough out onto a lightly floured board and knead gently. Roll out and with a cookie cutter (5cm/2inches) cut rounds.
Place on the greased baking tray and glaze with the milk or a beaten egg, using a brush.
Bake in the oven for about 12 to 15 minutes. I tend to slightly undercook them because then you can heat them up better without drying them out. You can keep them in the freezer, ready to pop out at any moment you fancy one!
For the full Benimaclet ConFusion Festival programme please check their website
https://beniconfusionfest.es/en/home It is our 8th year anniversary
LA OLA FRESCA
C/ Musico Magenti, 11
Tel:610 026 305 (For reservations)