Thursday, February 23, 2012

Larnach Castle Scones

Just one of the amazing views from the lawn of Larnach Castle.
Once you've torn your eyes away from the spectacular gardens and the view over Otago Harbor on the South Island, you enter New Zealand's only castle, Larnach Castle, and learn of the successes, scandals and tragedies that dogged its builder after erecting it in 1871.

Larnach Castle
That and imagining the efforts of its current owners, the Barker family, who spent 40 years restoring it is bound to work up an appetite. If you've timed it right, high tea will be ready. Don't miss the scones.

I didn't and was determined to bring the memory and the recipe home. Our hostess, Deborah Price, prevailed upon Chef Hayley Harris, to share. The result is so typically Kiwi casual, just reading it brings a smile to my face so I'm reproducing it here as written.

You'll have to figure out how many scones a cup of flour makes, but eating the results should bring a smile to your face too.

Larnach Castle Scones

For every cup of flour add 1 teaspoon of baking powder and a pinch of salt, then sieve together.
For liquids add 1/3 cream 1/3 milk and 1/3 hot water.
Add liquid until mix forms a soft dough( like a soft bread dough).
Try not to over mix as this will make for tough scones.
Tip mix onto a well-floured bench pat out softly and cut (or use a cutter) into shapes.

Bake at 375 degrees for approximately 15 minutes.
We bake on a steam bake setting but you can achieve this at home by adding a metal dish with water to the bottom of the oven.

Finish with a large dollop of homemade jam and a generous swirl of clotted cream, with or without a flower.

For more about Larnach Castle, go to Travel on the Level,

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