I’ve always been curious about Gem Scones. Ever since I saw a recipe for Gem Scones dipped in jelly and rolled in coconut in one of my Mum’s old cook books, I wanted to know more. How does the cast iron pan known as a ‘Gem Iron’, work? Do the scones come out of the irons round? Why do irons exist – why didn’t they just make them in a cake tin? If you dip them in the jelly, does it make the scones soggy? Why wasn’t I invited to a party where they were served? After years of visiting Op Shops and seeing the forlorn little irons sitting on dusty shelves, I finally decided to buy a set. My rule about Op Shops in ‘Under $5 – just buy. Over $5 – do you really need it?’ In this case, the irons were $8 so I really had to think hard about it but as I needed to solve the questions running around in my head, I lashed out.
- 60g butter
- 1/2 cup caster sugar
- 2 eggs, separated
- 1 1/2 cups self-raising flour
- 3/4 cup milk
- butter for greasing
2. Cream butter and sugar, beat in egg yolks & milk
3. Fold flour into creamed mixture with milk. Gently fold in stiffly beaten egg whites
4. Remove gem irons from oven. Brush hot irons with melted butter, and while butter is still sizzling, two-thirds fill each iron with mixture
5. Bake in a moderately hot oven 190C for 10-15 minutes or until cooked and lightly browned
Makes approx 30
- You can halve this recipe (I did) and it makes around 15 small scones
- If you only have one set of gem irons (like me), remove cooked gem scones from irons, place gem irons back into the oven to heat up for 5 minutes, remove and brush irons with butter and continue as before
So now I’m on the lookout for a 2nd set of reasonably priced irons. They’re quite common but as you know, I am trying to follow my Op Shop buying rule. As to the jelly dipping – it’s was wondrous when I was 8 but I just don’t think it’s going to happen.