Friday, January 24, 2014

Sherlock: Mrs. Hudson's Lemonade Scones

You Sherlock fans are masochists.


I first found out about the show via Tumblr. Of course Tumblr. Every now and again, I would see a hilarious gif sets of Arthur Dent/Bilbo Baggins with some British dude, whom I would call "Ridiculous Cheek Bones". Turns out said dude was Cumberbatch - a man who was adored throughout the internet by flocks of "Cumberbitchs" (I wish I was making that up). 

Finally, my curiosity peeked. I got my hands on the first three episodes of season one, and really enjoyed them. I then set out to find the rest of season one, only to be told by both twitter and tumblr that there were, in fact, only three episodes per season. Then the show goes on hiatus. For, like, almost two years. Then it comes back again. For another three episodes.

Jeez.


I don't know how you can take the punishment, Sherlock fans. I guess it's nice that each episode is an hour and a half (which, by the way, I can't even get through in one sitting. My ADD kick-starts about 40 minutes in). I hope you got some solace when the third season came around and Sherlock turned out to be not dead (not spoilering that shit 'cause duh).

I have yet to go through the third season myself. Hell, I haven't even made my way through the latest season of Walking Dead yet. But, to celebrate you, the Sherlock fandom, we made teeny tiny lemonade scones - something I'm sure Mrs. Hudson would bake up for the residents of 221B Baker Street.


Mrs. Hudson's Lemonade Scones
Inspired by the amazing  221 Bakery Street. Original recipe comes from Australian Women's Weekly.

Makes about 10-12 mini scones

3 cups flour (plus extra for dusting)
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup whipping cream
1 cup fizzy lemon drink (I used lemon San Pellegrino - you can use whatever, but make sure it's bubbly and lemony)
Jam and clotted cream to serve

1) Preheat oven to 375F. Place all dry ingredients in a large bowl and whisk together. Add the cream and the lemon drink. Mix until just combined, then scrape onto a floured surface to knead. Knead lightly until your dough comes together, then roll it until it's about 1" high. Cut out your scones with a round 2" cutter. Bake until brown on top, for about 15 minutes. Serve with jam, cream, and a mystery.

4 comments:

Sugary Flower said...

Oh, yes. Yes we are. It's torture. Aaaaaaand, the withdrawal symptoms have begun. Waiting for Season Four... ;)

In other news, it's quite amusing to see you featuring this scone recipe - ah, the good ol' Australian Women's Weekly. These are the first scones I ever learnt to make - they're the ones my Nanna makes (and yes, they're yummy).

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