A few weeks ago we purchased a cast iron Bakestone for use on the stove at the cottage. We didn’t get around to testing it out last visit so, although we were fast running out of daytime I really wanted to give Bakestone Cakes a try today. The recipe was taken from a little book going by the snazzy title “Welsh Teatime Recipes”. You’ll have seen the type of book, often sold in Tourist Information Centre, with a smattering of local scenery scattered throughout its pages. Anyway, this was quite a basic recipe for traditional Monmouthshire cakes originally cooked on a Bakestone and so we thought they’d make an ideal ‘first attempt’.
Recipe: 8oz Flour, 1/2oz Baking Powder, Pinch of Salt, 2oz Butter a Single Cream. Sift the flour, salt and baking powder together into a bowl, then rub in the butter until the mixture resembles fine breadcrumbs. Add sufficient cream to form a stiff paste. Roll out fairly thinly on a lightly floured surface and cut into small rounds. Lightly grease the hot bakestone and cook, turning once, until golden brown on both sides. Split in half and serve hot, spread with plenty of butter.
We made 8 scones with these ingredients but they did take a while to cook, probably due to cooking on top of the stove not being an exact science. Our first try wasn’t properly cooked through although it tasted fine. However our next try saw a healthy dollop of Blackberry conserve added and I have to say is was delish.
Our afternoon tea complete, we got back to our decorating but not before setting our Mince Beef and Bean Hotpot to simmer away gently on top of the stove. Yum Yum.
Thanks for dropping by