A while back, ‘La Ola Fresca’ enjoyed a performance of jazz manouche band ‘The Smilen Trio’ and we had a 1920s tea party too. 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

55g/2oz butter

27g/1oz caster sugar

150ml /5 fluid ounces milk

Milk for glazing

Whipped double cream

Strawberry jam


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!



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