Tag Archives: traditional British recipes

Norfolk Scone

Norfolk scone

One of my favourite things to do is to  look through the cookbook section of our local charity shop. I don’t know why, but this particular shop seems to receive some very good cookbook donations. I always come out with one or two new books for my ever-growing collection. One of my most recent acquisitions was Cakes, Pastries and Bread by Jennie Reekie, first published in 1977. It’s a wonderful book full of the staples that you want to cook again and again. The recipe that really caught my eye was the Norfolk Scone. This filled scone is a cross between a  scone and an eccles cake, and, quite frankly, that appeals to me on so many levels. My mother-in-law had come for lunch and I offered to make her some scones to take home with her. I remembered the Norfolk Scone and thought I would give it a whirl. It was a great success. The crumbly scone contrasts beautifully with the rich, sweet, sticky filling. Next time, I am going to make it with mincemeat as the filling, because, well you know, it’s that time of year and I want to try it.

For the scone:
400g self-raising flour
1 scant tsp salt
100g unsalted butter
1 egg, beaten lightly
200ml milk

For the filling and topping:
25g softened butter
100g currants
100g demerara sugar
½ tsp grated nutmeg or mixed spice
Milk for brushing the top of the scone

Method

Preheat the oven to 200°c, 400°f, Gas Mark 6 or use the Aga roasting oven with the grid shelf on the floor of the oven. Grease and flour a baking sheet that will fit a 20cm circle easily.

I used my food processor to whizz together the flour, salt and butter until it resembled fine breadcrumbs. Then added the egg and milk and whizzed again briefly until the dough just begins to come together. Empty the dough onto a lightly floured worktop and knead briefly to a soft dough.

If you don’t have a food processor you can rub the butter into the flour and salt mixture using your fingertips. Then add the egg and milk and using your hand like a claw mix to a soft dough.

 

The key to a light scone is minimal handling. Split the dough in half and roll out one half quickly to a circle of about 20cm. Spread the softened butter over the circle. Mix together the currants, all but 1 tbsp of sugar and spice and sprinkle over the scone. Roll out the other half to the same size and place on top of the currant mixture. Brush with milk and sprinkle with the remaining sugar. Place in the oven and bake for 35-40 minutes until golden on top and well risen. Leave to cool for ten minutes then serve warm with a cup of tea.

Norfolk scone

Shropshire Mint Cakes

Well, this is my first post in what I hope will become a series of Shropshire recipes. ( I suppose Fidget Pie was the first, but hey…).  Over the summer I found three books on Amazon,

and I found another today, which is winging its way through the British postal system as we speak.  I want to share some of these recipes with you to celebrate the traditional recipes of my lovely county.

The reason I found this fourth book is because I found the recipe for these mint cakes in the red and white book by Mary de Saulles, unfortunately the list of ingredients omits the sugar. So I found myself searching for the original recipe to find out how much sugar I should be using and I think it is in this book and I found the recipe online.

Whilst searching for this though, I found that a recipe for Shropshire Mint Cakes was published in an Australian newspaper on 24th April 1935.  How fantastic is that?  A Shropshire lass in search of a local recipe is assisted by a newspaper article published on the other side of the world 76 years ago.  The internet is a marvellous tool.

I couldn’t use this recipe either though because this one doesn’t seem to specify the amount of butter that you use.  The search has also revealed that like all recipes these little cakes can be adapted, one recipe uses currants but suggests that you could also use dried figs and the other recipe suggests the use of both currant and mixed peel. One recipe suggests that you make them by spreading the mixture over a square of pastry and topping with another square, cook, then slice into squares.  The other suggests that you make individual cakes.  I thought the latter would make for a neater cake, especially if my lack of dexterity became involved.

The Shropshire Mint Cake is a bit like the Eccles Cake, but with the addition of fresh mint.  You can really taste the mint and at first you think that these might be an acquired taste, but I can assure you that they soon become just that.  I had acquired a taste well before I was eating the fourth one in a row, warm from the oven (my well-known lack of willpower again!).

I urge you to give them a try.

For the pastry:

200g plain flour
100g butter, diced
1 tbsp caster sugar
enough cold water to mix

For the filling:
2 tbsp chopped fresh mint
80g caster sugar
80g currants
50g softened butter
1 egg to glaze

Method

First of all place the chopped mint into a bowl and add 40g of the caster sugar and mix well. Leave to sit for at least an hour until the mint juices start to run.

Make the pastry by placing the flour and the diced butter in a bowl and rubbing the butter into the flour using the tips of your fingers, lifting your hands up high over the bowl to incorporate air. (I would use my food processor, but it broke and is at my Dad’s as he valiantly tries to repair it for me – thank goodness for Dads). When it looks like fine breadcrumbs, stir in the tablespoon of sugar and add enough water to make a smooth dough. Flatten the dough slightly into a disc and  wrap in clingfilm and place in the fridge for thirty minutes.

Place the currants, mint mixture, remaining sugar and the butter into a bowl and using a fork combine well.

Roll the pastry quite thinly and cut out discs using a scone/cookie cutter.  Place half of these discs onto two baking sheets. Then place teaspoonfuls of the currant mixture in the middle of the discs. I used a scone cutter that measures 6 cm and this made 24 little cakes.

Beat the egg with a fork and then brush a little of the egg all around the edge of the discs of pastry and place another disc on top, sealing well around the edge by pressing with your finger.  Brush the egg all over the tops and then place the baking trays in a preheated oven at 200°c, gas mark 6 or the middle/bottom of the roasting oven of the Aga for 10-12 minutes until golden brown. Remove carefully onto a wire rack and leave to cool a little before you sample your first one.