Ah, Nigella, how I love your cooking shows. It’s like cooking in my kitchen, only cleaner, tidier, glossier, and a whole heap more fun. (Dare I say, sexier?) I wish I had your glossy hair and beautiful eyes and your dear way of talking while effortlessly creating delicious dishes. Sigh.
I read a piece from The Telegraph today about her book from 2000 and had to giggle a bit at the idea that it really is a feminist tract.
Speaking of baking (whence the feminist tract comment), Nigella said
There’s something intrinsically misogynistic about decrying a tradition [i.e. baking] because it has always been female.
In my family, being able to cook, whether baking, making a roast or stir frying vegies, is an essential life skill. No ‘reclaiming the kitchen from mean chefs who are usually guys’, no ‘worrying about what people will think of your cooking’. No, instead it’s a simple fact that you’ll save money and eat far better by being able to plan a menu from seasonal foods, cook it yourself, and save some in the freezer. You’ll know what’s in your dishes, you can be in control of fat and salt, adapt recipes to what suits you and be in charge of your nutritional health. Better still, you can share what you’ve cooked with your family and friends. Actually, you can make friends through sharing food. Not a bad idea, eh?
2 cups SR flour
1 cup cream
Pinch of salt (optional)
Sift SR flour with salt. Mix flour and cream together in a bowl until it forms a dough. Don’t over-stir it or the scones will go flat. Put the dough onto a floured board and pat it flat – but gently! You don’t want flat scones (How many times can I say that without sounding nuts?). Make the dough as thick or thin as you like. If it’s really thick, you’ll get fewer scones and they’ll take longer to cook and they might end up sticky in the middle and not taste very nice.
Cut scones with a knife or a scone cutter. Place on tray. Glaze with milk. Place in a hot oven, at least 180 degrees Celsius (fan forced oven) or 190 degrees Celsius if not a fan forced oven. Cook for 10 to 12 minutes. Make sure the tops of the scones are a golden brown and use one scone as a tester to open up and see if it’s cooked all the way through.
ETA: Scones are perfect with home-made apricot jam or raspberry jam. Don’t alert kids to the fact that you’re cooking scones or you won’t have enough to share with your friends at afternoon tea. Alternatively, make a double batch and let the little tackers make their own.