A number of things led to this turn of events:
1. I missed my bus to the city with the next one not scheduled for an hour and – thanks to living an inconvenient distance from the city where a day off to go to the Ekka is unheard of – my commute was another hour on top of that.
2. I already had a shipload of highly quaffable beers that needed attention at home.
3. Some blog content was needed for this week and despite an additional weekend day it had yet to pay any dividends.
So I forwent the allure of Hammerhead on tap at The Scratch and instead had a much more “productive” afternoon of beer baking and what one could term as ‘pairing experiments’ if trying to legitimise their excessive food and beverage intake for the day.
Here are the fruits of some of my labour. I’ll be posting some pairing recommendations later this week.
What you need:
- 3 cups self-raising flour
- Pinch salt
- 80g butter, softened
- 1-1 1/4 cups beer*
- Plain flour, for dusting
- Jam and whipped cream to serve
What to do:
1. Preheat oven to 200 degrees Celsius. Grease and dust a baking sheet with flour.
2. Sift flour into a bowl. Rub in butter with fingertips until it resembles fine breadcrumbs.
3. Pour in 1 cup of the beer and combine using a flat-bladed knife until a soft dough forms. Add more beer if required.
4. Turn dough onto a lightly floured surface and knead gently until smooth. Roll dough to a 2cm thickness and using a 5cm round cutter, cut into rounds. Press leftover dough together and repeat.**
5. Place scones onto prepared tray. Sprinkle tops with a little plain flour. Bake for 20-25 minutes or until golden brown. Transfer to a wire rack to cool. Serve slightly warm with jam and whipped cream.
* This wasn’t a recipe in which I wanted to harness the flavour of a particular beer. Instead it’s one where you can use up a brew you’ve been storing that hasn’t been to your liking. Most lighter coloured ales should do the trick – I used a witbier that was evidently past its best before.
** Tip: By rolling out the dough and then doubling it over and rolling it a second time to the required thickness, it creates scones that are easy to break in half when cooked.