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Drunken Scones and Sober Madeleines

The grandson came to tea after the Spurs match on Sunday, out of the blue, so I needed something really quick to put on the table.  I haven’t made scones for a long time, and thought they would be rather tasty with some of Vickie Humber’s delicious apricot jam.   And maybe a little plate of something slightly sweeter too..I have a new(ish) silicone madeleine tin (what do you call a silicone “tin”? Is there a name for it?)  that I haven’t used yet as for some reason I haven’t ever made madeleines before. Both only needed about 12-15 minutes in the oven, so I should have it all done in an hour.

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So first I turned to Dan Lepard’s fabulous baking book “Short and Sweet” where I reckoned I would find recipes for both and I wasn’t disappointed.  I used Dan’s basic scone recipe, except in my usual fashion, I substituted things…… I didn’t have any double cream so used ordinary skimmed milk. And I didn’t have any low fat yoghurt so used Total 2% (and anyway I probably needed the extra bit of fat as I didn’t have the double cream). I  found that the mixture was very dry, as I was using 00 flour and Total Greek Yoghurt, which is strained, so thicker and with less liquid than normal low fat yoghurt. I added more milk until I had a soft sticky dough. and patted it out. It was VERY sticky! I cut neat little rounds, popped them in my baking tin as instructed and cooked them for 12 mins as instructed. The centre ones were a little underdone, so I gave them another 3 mins making 15 in all.

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They were very light, and no taste of bicarbonate of soda (which I dislike and can usually taste in scones) but sadly, they all toppled over as if they had drunk too much… and although I had egg washed the tops they didn’t have that nice smooth top. So I went wrong somewhere, but the important thing was that they tasted light and delicious with their topping of apricot jam ..

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The other little cakes on the plate are both madeleines, baked in different shaped tins, as there was too much mixture for the madeleine tins. I made these from Dan’s recipe  for Madeleines de Commercy

 

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They are really just little genoese sponges, and to be honest, I prefer the French recipe I have for friands, but I love the shell shape. Be aware that you need to eat them FAST, they will go stale in a matter of hours despite the butter in them. I think the ground almonds in the friands keeps them much fresher for longer.

The thing is as there are only two of us, I like something that can stay in the tin for a couple of days, otherwise I just have to scoff them.

After all they are only little and light, aren’t they!