The jam jars have cooled, I checked that all the poptop lids popped down, one didn't, and now nine jars of jam are in the stockpile cupboard ready for eating or gift giving. That one jar that didn't seal properly is in the fridge and will be the first one Hanno and I eat. Yesterday I made buttermilk scones for lunch and had some jam on a warm scone. That, my friends, was delicious. By the way, what we call scones here and in the UK are called biscuits in the US.
While I was eating that scone, I thought back to the many scones with homemade jam I've had over the years. My grandma was a frequent scone maker, so was my mother, but when I was about 10, she taught me to make scones, and from then on, always had a willing baker because she praised my scones as being the best she'd eaten. She knew that praising a child brought it's own rewards. I learnt that from her.
In my family, scones were used as a kind of poor man's bread. If we didn't have bread from the bakery, we would make scones to eat for lunch. On those days we didn't have bread we would top our scones with a slice of tomato and cucumber, or cheese, or Vegemite or peanut butter. Some times we would add cheese or dates to the ingredients, for variety, when we made up our scones. No matter what we added though, they were always welcomed by all who joined the table and usually washed down with tea, for the adults, and either water or cordial for us kids.
It's interesting for me now to work out why we thought of scones as a poor alternative to white sliced bread. I doubt it had much to do with price as my father was a baker and our bread didn't cost us anything. I am guessing that in those days, back in the 1950s, when things were starting to be packaged in plastic, having that 'new' bread in plastic was seen as modern and therefore more desirable, than the old tissue paper wrapped unsliced bread or, for that matter, hot homemade scones.
Here is my quick calculation on the cost of making scones. This will make about 10.
Flour $1 - 500 grams (1 lb)
Butter 50 cents - 100 grams (4oz)
Milk - 15cents - 100 mls (3.5 oz) I usually use buttermilk in my scones but I can't find a price online for it and I can't remember how much it is.
Pinch of salt - 1 cent
Tablespoon of sugar - 5 cents
Energy to cook them - 5 cents
So all up that comes to $1.76, which is probably similar to the same amount of homemade bread. A loaf of Buttercup Country Split White Bread costs $3.60, half a loaf would cost $1.80, I think 10 scones would be the equivalent of between ½ and ¾ of a loaf. So it may be slightly less in dollar value, but a lot better for you health-wise (no preservatives), and for taste.
We're all counting our pennies. Some of us do it to pay off debt, some to live in a certain way, some because we have to. Doing these little calculations for those products we buy frequently is a very good way of managing your money. But when you do your calculations, also calculate in the health benefits too, and if something is the same in price, or almost the same, it's best to go for the healthier alternative.
There are plenty of recipes for scones/biscuits online but I use self-raising flour, butter (never margarine), a pinch of salt, a tablespoon of sugar and enough buttermilk to make the dough. Buttermilk makes a very light scone and has fewer calories than ordinary milk. If you are making yoghurt, you could also use the whey from your yoghurt instead of the buttermilk. If you don't have enough whey, mix in a little milk to make it up. I never add eggs to my scones.
We eat scones for lunch about once a week; the other days I usually bake bread. Scones are much quicker than bread, they take less than five minutes to make and about 15 - 20 minutes to bake. There is no waiting for the dough to rise, or mixing of yeast, so it's a quick alternative and certainly a recipe you should have in your armoury of common household recipes. By the time you've cleaned the kitchen and made your pot of tea, the scones will be ready. And if you have a little homemade jam to top your scone, you'll set a smile on your face that will be hard to move.
While I was eating that scone, I thought back to the many scones with homemade jam I've had over the years. My grandma was a frequent scone maker, so was my mother, but when I was about 10, she taught me to make scones, and from then on, always had a willing baker because she praised my scones as being the best she'd eaten. She knew that praising a child brought it's own rewards. I learnt that from her.
In my family, scones were used as a kind of poor man's bread. If we didn't have bread from the bakery, we would make scones to eat for lunch. On those days we didn't have bread we would top our scones with a slice of tomato and cucumber, or cheese, or Vegemite or peanut butter. Some times we would add cheese or dates to the ingredients, for variety, when we made up our scones. No matter what we added though, they were always welcomed by all who joined the table and usually washed down with tea, for the adults, and either water or cordial for us kids.
It's interesting for me now to work out why we thought of scones as a poor alternative to white sliced bread. I doubt it had much to do with price as my father was a baker and our bread didn't cost us anything. I am guessing that in those days, back in the 1950s, when things were starting to be packaged in plastic, having that 'new' bread in plastic was seen as modern and therefore more desirable, than the old tissue paper wrapped unsliced bread or, for that matter, hot homemade scones.
Here is my quick calculation on the cost of making scones. This will make about 10.
Flour $1 - 500 grams (1 lb)
Butter 50 cents - 100 grams (4oz)
Milk - 15cents - 100 mls (3.5 oz) I usually use buttermilk in my scones but I can't find a price online for it and I can't remember how much it is.
Pinch of salt - 1 cent
Tablespoon of sugar - 5 cents
Energy to cook them - 5 cents
So all up that comes to $1.76, which is probably similar to the same amount of homemade bread. A loaf of Buttercup Country Split White Bread costs $3.60, half a loaf would cost $1.80, I think 10 scones would be the equivalent of between ½ and ¾ of a loaf. So it may be slightly less in dollar value, but a lot better for you health-wise (no preservatives), and for taste.
We're all counting our pennies. Some of us do it to pay off debt, some to live in a certain way, some because we have to. Doing these little calculations for those products we buy frequently is a very good way of managing your money. But when you do your calculations, also calculate in the health benefits too, and if something is the same in price, or almost the same, it's best to go for the healthier alternative.
There are plenty of recipes for scones/biscuits online but I use self-raising flour, butter (never margarine), a pinch of salt, a tablespoon of sugar and enough buttermilk to make the dough. Buttermilk makes a very light scone and has fewer calories than ordinary milk. If you are making yoghurt, you could also use the whey from your yoghurt instead of the buttermilk. If you don't have enough whey, mix in a little milk to make it up. I never add eggs to my scones.
I always cut my scones with a wine glass, my grandma did that and so did my mother. A wine glass is just the right size. When you make your scones, you want a cut edge, not a rolled or a hand formed edge. A cut edge will rise better every time.
We eat scones for lunch about once a week; the other days I usually bake bread. Scones are much quicker than bread, they take less than five minutes to make and about 15 - 20 minutes to bake. There is no waiting for the dough to rise, or mixing of yeast, so it's a quick alternative and certainly a recipe you should have in your armoury of common household recipes. By the time you've cleaned the kitchen and made your pot of tea, the scones will be ready. And if you have a little homemade jam to top your scone, you'll set a smile on your face that will be hard to move.
