Another crazy Friday just gone by; hubby's been hard at work planning veggie garden beds alongside our little bnb cottage known as Lily's Cottage, so there's been extra mouths to feed at breakfasts and lunchtimes.
Our trusted bricklayer Lebo who hails from Lesotho is always happy to oblige when we have a small project for him in between the bigger projects he's working on.
The first phase of the veggie garden is almost complete but we still have to do some monkey-proofing and pave the pathway.
We also had two guys here setting up rainwater tanks, and those are all ready to catch rainwater from the roof so we'll be getting free water from the heavens once our summer rains start, can't afford to waste rainwater here in sunny South Africa with the water scarcity we have. The rain can start any time now as we heard thunder rumbling just now!
I feel so bad that I've been neglecting our crazy Foo Fong Food Fight Friday guys @jlsplatts, @dandays and @idig, so thought it's high time I set the record straight and made them some Scones; did I hear some of our Americano friends like @farm-mom and the gang call these Biscuits?
No, these are called Scones in our language.
This is a Biscuit in our language, I know some call these cookies:
I'll tell you again, this is what we call a scone, but they're not your usual scones as they're covered in all kinds of seeds, but you get the drift about what a Scone is don't you?
Scones are best eaten with Jam & Cream (I have some Coconut cream for @dandays) but I had mine with thick double cream Greek style Yogurt.
Talking about Jam, our American friends call it jelly I believe?
This is what we call Jam, sitting on top of the Cream Scones:
You must be wondering why I'm going on about this, but when you see what we call scones and some call biscuits; you will understand my confusion when a Steemit friend @sultnpapper spoke about having Biscuits and gravy a long while back when he was doing a BBQ restaurant review; I was totally flummoxed as I simply could not put the two together.
Can you imagine this with a meaty gravy? No, neither can I!
These are what I know as Biscuits, ok some call it cookies but the real name is....Biscuits!
Back to Friday's Flippin Fabulous Seedy Scones - made with pantry staples, a scone is an age old standby for any baker.
One can add dried fruit like raisins, sultanas or cranberries; alternatively make savoury scones by adding grated cheese to the dough.
I added bran and oats to my flour and patted the dough out on a bed of bran and mixed seeds and covered the top with the same.
SCONE RECIPE
- 3 cups Stone ground self raising cake flour
- 1/2 cup Bran
- 1/2 cup rolled Oats
- 3 tbsp Brown Sugar
- 1/2 tsp Salt
- 125 gram Butter OR 1/2 cup Oil for our vegan friends
- 1 cup Milk (Almond Milk for @dandays who does not do milk)
- 1 Egg (flax or chia seed eggs works well)
Mix dry ingredients, rub in the butter.
Beat together liquids, add to dry ingredients and mix lightly to a firm dough.
Pat out on a floured or seeded surface, cut into scones with cookie cutters.
Bake at 190C for 12-15 min till a nice light golden colour.
Leave to cool slightly on cake racks.
Best eaten while it's still lukewarm!
Halve the scones and serve with jam & cream or grated cheese.
A quick look at the making:
When I was a kid growing up with four brothers it was always a fight about who was bagging the the last scone!
I certainly was not in a fighting mood but hope you got my drift re biscuits and cookies and scones as well as jams and jellies!
BON APPETIT!
Original Content by @lizelle
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