Thursday, 14 August 2014

International Scone Week 2014

News to you?  Me too!  That's cos Celia from Fig Jam & Lime Cordial and her cohorts made it up one August when they all serendipitously (great word from Celia) made scones in the same week.   So yes this year I am joining in.
I checked out a few variations of scones in my cookbooks and I found this one- Continental scones from The Lighthouse Cookbook, which is a book of recipes put together by the Friends of Deal Island and Tasman Island Tasmania.  The method is completely different to normal baked scones so I wanted to try it out to see how they turned out- and yes they are pretty fine.  You would not really know any different unless you were told that they are pan-cooked rather than baked.  This recipe is by Sandra Johnson.  I love ring-bound cookbooks- so practical and easy to use.  And there are fab recipes here including ones for crocodile, warthog, and elephant stew!  (mmm they could be joking about the elephant one).


4 cups self-raising flour
1 scant tsp salt
1 egg
125g peanut oil (or melted butter) this equated to around 150mls of oil
3 tsp sugar
1+1/3 cups milk
2 tbs sweet sherry -optional but I think it gave great flavour


The book says to follow this punctiliously- (well that's my word for it):

Place 2 cups of the flour into a big mixing bowl then add the salt, egg, oil, sugar, milk and sherry
Beat it into a batter till smooth
Slowly add the other 2 cups of flour beating all the while till you have a smooth, elastic dough
Turn out onto a floured board and pound that sucker with a rolling pin for one minute- phew so therapeutic!
Roll into small balls or cut into squares
Flatten them out and place into your electric frypan which has been floured-no oil, just flour-and heated to 190-200C
Place the lid over them and cook for approx 12 mins on one side or until the top looks dried
Flour the tops then flip over and cook for another 4 mins
They should be slightly risen and golden on top
Enjoy with jam and cream

that dough sure is sticky

beat it baby!  good therapy

yes I burnt my flour due to no thermostat on this ancient frypan

Mr Pickings ate one straight out of the pan-see the empty plate

Mersey Bluff Lighthouse Tasmania (Shutterstock image)


  1. Hi Sherry, They look a bit like an English muffin. I think this is the US way to make scones. I like the idea, saves turning on the oven and heating it up.

    1. i think you are right about being an American way to cook them even tho they are called Continental!
      They taste pretty much like regualr scones tho. Surprising!

  2. Sherry, I've NEVER seen a scone recipe like this one! Pounded dough and then pancooked! Wow! They actually look a bit like English muffins! Great (and amazing) to hear that they tasted just like scones! :)

    1. i was so surprised celia that they do turn out like scones albeit a bit less puffy than regular ones. it seems counter-intuitive to beat the dough.

  3. Sherry this looks similar to English muffins. What an interesting method! :D

    1. I know, Lorraine. So different to the normal light handling of scone dough.

  4. Sherry, have you heard of Welsh cakes? (See an example here: These are a bit similar to those, although I don't recall any dough-pounding with Welsh cakes! Might have to try these the next time work is frustrating me...:)

    1. no i haven't had Welsh cakes- I must look it up. oh yes the pounding is great fun!

  5. G'day! These look terrific!
    Thanks for sharing as part of Celia's International Scone Week too!
    Cheers! Joanne


I would love to hear from you. Please leave your comment and I will reply as soon as I can. If you have problems commenting, please try without your WordPress profile. You can try Anonymous (add your name in the text) or your Google account if you have one.