Scones, Jam and Cream

A couple of weeks ago I was reading a NY Times food article written by Krysten Chambrot on scones. I reached out to her on Instagram having a chat about the difference between the anglo version and north American one. Only a week later Lindsay Cameron Wilson‘s always wonderful newsletter told the story of a swirly delicsous bundt cake which used a cup of 7Up in the ingredients. Another online conversation ensued where I shared with Lindsay my favourite recipe for scones. A food nerd like myself, and perhaps intrigued by using the 7 Up in a different context, she suggested she’d try the recipe for post ski race snacks for her son.

Food is often a bridge between cultures, one that spans sometimes great divides. Something as seemingly simple as a scone sparked conversations between oceans and highlighted the evolution of a simple recipe to something quite different and enjoyed differently. Little conversations like this really are like small exercises in anthropology and a study in different interpretations of the same thing, interestingly in this case, in two English speaking countries both with British ancestry. Perhaps as I’ve alluded to before food really is the common ‘currency’ of humanity.

This scone is made with what Australians call lemonade. In north America this drink is called 7Up or Sprite using its commercial name. I’m not sure why we use the generic term of lemonade but when you hear an Aussie use that term they’re most likely not referring to the drink traditional made with lemon, sugar and water and no fizz. This recipe is used by Australia’s famed Country Women’s Association for their large-scale catering in times of crisis and country shows (a fair for international readers). They’re fast and easy and always reliable. Just like the jam recipe I’m sharing with you. You don’t need to be an export to make this jam just remember it’s a little like chemistry and require a little loyalty to the recipe, don’t go rogue and experiment if you’ve never made jam before. Also fast it does however require your full attention and is a lovely opportunity to switch off from the world for a little while and just concentrate on the sweet alchemy of deeply coloured, fragrant fruit bubbling away on the stove.

***Note: As mentioned above when I refer to lemonade I’m referring to the clear canned fizzy soft drink commercially known with such popular brands as 7Up and Sprite.

Ingredients:

Scones:

3 c self raising flour

¼ salt flakes

1 c lemonade/7Up/Sprite

1 c cream (thickened or thick pouring cream for whipping)

Jam:

200 gm blueberries

200 gm raspberries

100 gm blackberries halved crossways if they’re large

100 gm rhubarb sliced

1 vanilla bean halved and scraped seed pod reserved

Peel of an orange peeled using a veg peeler or pairing knife(preferably blood orange if available)

2 tb fresh orange juice from the orange

1 tb lemon juice

200 gm white sugar

Cream to serve whipped with vanilla and icing/powdered sugar.

Method:

Preheat oven to 220c without a fan if possible 200 c if using fan forced.

Measure flour and salt in a large bowl mixing lightly with a balloon whisk to lighten and break up any clumping. Make a well in the centre and pour in the cream then the ‘lemonade’ over the top. Gently fold together until all the moisture is only just absorbed. Using floured hands gently bring together until starting to look resemble a dough and turn out onto a floured surface. With a light touch softly knead with a few turn to smoot out the surface. Pat down rather than roll to flatten to no less than 2 cms thick. Using a 6 cm cutter cut rounds placing on a baking tray/sheet. I like to place them ½ cm apart so they kudge up against each other as they expand and rise. This makes a bakers dozen. Brush with full cream/whole milk and bake for 12-15 minutes. They should have doubled in height and have a lovely burnished golden brown top.