Fiction To Sink Your Teeth Into, a feature from author and professional chef Rohan O’Duill!

After moving from Canton to London, Robin discovers the culinary delight of Mrs Pipers’ Scones (or Bannocks as she prefers to call them).

Obviously, one of the major plot points in the book is whether or not you like sultanas in your scones. While Robin’s benefactor, Professor Lovell, is a big fan of the sultana scone, Robin prefers them plain. Seeing that my wife agrees with Robin, plain scones is what I have made. But feel free to add a handful of sultanas if you are that way inclined.

Ingredients:

• 350g self-raising flour
• 1tsp of baking powder
• 85g real butter, at room temp and cut into cubes
• 85g caster sugar
• 1 egg
• 175ml milk
• Jam and clotted cream to serve

Equipment
• Mixing bowl
• Scone cutter
• Baking tray
• Oven

Directions:

• Combine the flour and baking powder and then rub in the butter. “Rubbing in” involves rubbing the mix between your fingers and thumb until the mix becomes breadcrumb-like. If you have never come across the term before, it would probably be easiest to look up a video online. I give a word of warning; be sure to type in ‘rubbing-in video’ as opposed to ‘rubbing-out video.’
• Add the milk and the egg white (setting aside the yolk for later). Mix until it is a wet sticky dough. Flour your surface well and push the dough down until it is about 1” thick.
• Run your scone cutter through some flour before pushing down to cut out the rounds. Place your scones on a baking tray on some parchment paper.
• Bake in a preheated oven at 180C (350F) for 12-15 min. Remove from oven and allow to cool.
• Serve with butter, jam and clotted/whipped cream and wash down with a big mug of milky tea. Make sure you make plenty of scones, it’s a big book.