You may have heard of or been lucky enough to sample one of the famous scones from Derwent College but in case you haven’t, in celebration of Derwent’s 50th Anniversary, we are revealing the ingredients of this old classic. Alumna Pippa Martin (English and Related Literature, Derwent, 1982) tells us more about it…
I graduated for the first time in 1982 and then with an MA (in the heady days when grants were still available) in 1985, so was privileged to enjoy the Derwent scone phenomenon for longer than many! Before I finally left York, I asked one of the cooks – and I wish I knew her name, for I’d love to thank her – for the recipe, which she gave me, scribbled hastily between batch making on a scruffy piece of card. I still have this precious document and use it whenever I make scones. I would use no other recipe. If anyone remembers those marvellous, generously proportioned, crispy topped, well risen, warm, freshly baked delights, and would like to recreate them at home, here is the recipe…
- Preheat oven at 200°C
- Mix the flour, sugar together and then rub in the margarine and lard until you have a fine crumbed mixture
- Add your sugar and then mixing with a knife, add enough milk until you have a sticky yet firm consistency
- Once mixed, turn out onto a floured surface and cut to size. Bake until risen and golden (approx. 10–15 minutes).