Simple Scone Recipe - The (almost) perfect Saturday

3:26AM the alarm rings, nothing unusual here considering the Euro Cup is on. The game, Greece Vs Germany; the challenge is to get out of bed try my best to soothe the achy scone (a standard when I’m running on minimal sleep) pick my folks up, then off to my sister's place to watch the game.

DAMN! I hit snooze twice already, kick-off’s at 4.40AM sharp, it's about 4 degrees outside, my better half is snug & warm but, I need to start moving, now!

MADE IT! In fact still have 7 minutes to spare. Greece is down a captain but hopeful.

Germany score

Greece score

Germany score

Germany score

Germany score

Greece score; that’s 4-2 folks, game over.

Surprisingly in good spirits my scone ache is now gone, the sun is coming up but it still feels like it's about 4 degrees.

Grocery shopping, done! (brownie points scored, 5)

Dishes, done! (brownie points scored, 2)

Swept floor (brownie points scored, 2)

Bake scones, make tea & whip up cream (brownie points scored, 5)

Prep breakfast in bed for the better half (brownie points scored, 4)

Doing all this together AND not waking anyone (brownie points scored, 8)

9 brownie points used...  ;)

It's only just past midday, hair-cut, blog a little, birthday party, sleep then wake up and do it all again...ok not ALL again, just the soccer and possible try claim a few more of the brownie points...

The simple little scone concoction

THE RECIPE (originally published in 2010 by i-vefa):

cut in 4cm blobs

Ingredients

- 4 cups self-raising flour

- 1 can of lemonade (375ml)

- 300ml Thickened Cream

How to work the magic:

1. Pre-heat over at 170 degrees
2. Mix all the ingredients in a big bowl (if mixture still feels wet, just add more flour)
3. Flour a flat bench / table top, place dough on floured surface and flatten, so it's about 4cm in thickness
4. Just use a little glass to cut out circled dough blobs, then place on a baking tray, bake for 15mins
5. Serve.

I recommend serving with whipped cream, jam or just good old fashion butter.

should look a little something like this

looks like it was a hit!

definitely a success! 

thank you & enjoy!
i-vefa

My New York Tart (a.k.a. Lemon Meringue Tart)

Fresh out of the oven.

The day I first made this all but a few weeks ago, I thanked the heavens and at the same time thought “oh now, what have I done” make it and you’ll see, it’s so damn good it’s evil!

Mastering the lemon filling .

The inspiration for this came from my many lunch dates at Dean & Deluca during the month of May 2012; after finishing my lunch there I would almost always finish off with a small lemon meringue tart, my one regret being not having tasted the chocolate one that was a permanent resident next to it, ahhh well, a reason to go back.

Lucky enough to be in New York City for business, I enjoyed the culinary delights New York City had to offer and thus was born “My New York Tart”. So I’ve had some fabulous culinary and gastronomical experiences, many that I’m eager to share, many that I’m eager not to…

Ingredients:

THE BASE

- 400g crushed /processed to a powder

- 150g melted butter

MERINGUE

The fun part.

Ingredients:

- 4 egg whites (save the yolks for the lemon filling)

- 1 cup caster sugar

- 2 table spoons vanilla sugar

- 2 table spoons of corn flour

- 3 table spoons of white vinegar

LEMON FILLING

- 1/3 cup cornflour (approx. 50g)

- 1 cup water (250ml)

- 3/4 cup fresh lemon juice (use 1 full cup for extra tang and only 1/2 cup of water)

- 3/4 cup caster sugar

- 65g butter chopped into cubes

- 4 eggs yolks

How to work the Magic:

Ready for the oven.

THE BASE

Just mix the two, then kneed it for a minute or two and mould it to the tart base and walls, let it cool and harden for about 30mins in the fridge.

I’ve also cheated and purchased a ‘add butter biscuit base’ but only because the supermarket didn’t have the biscuits I wanted I promise. This base is similar to that of a cheese cake base. Another really yummy base can be found here: How to Make a Tart Crust

LEMON FILLING

1. Combine the water, lemon juice cornflour and caster sugar in a saucepan and place on medium heat and stir with a whisk until the mixture thickens (approx. 5mins).

2. Immediately after removing from heat, whisk in the butter & yolks.

3. Transfer to the tart base, cover with cling wrap and place in the fridge for a few hours or at least until it’s cooled.

MERINGUE

Simply Irresistible.

1. Set oven to 200°C.

2. Place the egg whites in a bowl and whisk until stiff peaks form.

3. Gradually add the caster sugar & vanilla sugar, whisking well until the mixture is stiff and nice'en glossy.

4. Add the corn flour & vinegar and whisk until combined.

THE DESIGN

1. And now the fun part; just put the meringue over the lemon filling covering completely.

2. Place it in the over for 10min or until it gets a slight brown colour on some of the meringue tips.

3. If you can resist, let it sit for an hour and serve. For perfect results, serve the day after!

ENJOY! (said as I chow down a piece myself ;)

The above pic is actually a piece of the signature sweet 'Lemon Meringue Sponge Cake' from Harry Cipriani in New York City, which I enjoyed on several occasions (available in all the Cipriani Restaurants)