Nigella Lawson, a culinary icon, has declared, “These are the best scones I’ve ever eaten,” solidifying the scone’s place as a beloved British treat. Known worldwide for its British origins, the scone is a perfect accompaniment to afternoon tea. Nigella has unveiled her secret to baking the perfect scone, emphasizing the use of cream of tartar – not to be confused with clotted cream – which contributes to the scone’s delightful lightness. While there are no strict rules dictating when to enjoy a scone, many savor them for brunch or as a post-dinner treat.
The classic topping for a scone is undoubtedly cream and jam, but the order of application is a matter of much debate. Dive into the scone debate and vote on whether jam or cream should be applied first!
Scone Recipe
Yields:
12 sconesIngredients:
* 500g plain flour
* 1 teaspoon salt
* 2 teaspoons bicarbonate of soda
* 4 ½ teaspoons cream of tartar
* 50g cold unsalted butter (diced)
* 25g trex vegetable shortening (or use another 25g of butter)
* 300ml milk
* 1 large egg (beaten, for egg-wash)
Equipment:
* 6 ½ cm crinkle-edged round cutter
* Lightly greased baking tray
Instructions:
1. Preheat oven to 220°C/200°C fan/gas mark 7/450°F.
2. Sift the flour, salt, bicarb, and cream of tartar into a large bowl.
3. “Rub in the fats till it goes like damp sand,” advises Nigella Lawson.
4. Add the milk, mix briefly, and then turn out onto a floured surface. Knead lightly to form a dough. Roll out to about 3cm thickness.
5. Dip the cutter into some flour, then stamp out at least 10 scones.
6. Place the scones on the baking tray, close together, and brush the tops with the egg-wash.
7. Bake for 10 minutes or until risen and golden.
Nigella Lawson recommends, “Always eat freshly baked, preferably still warm from the oven, with clotted cream and jam.”
Making Your Own Jam
If you have a bit of extra time and desire the most flavorful jam, consider making your own.
Prep time:
Under 30 minutesCooking time:
10 to 30 minutesYields:
Three jars of jamIngredients:
* 450g raspberries
* 450g granulated sugar
Instructions:
1. Chill a saucer in the freezer.
2. Combine raspberries and sugar in a wide-mouth preserving pan over very low heat.
3. Once the sugar dissolves, bring the mixture to a rapid, rolling boil.
4. Cook for 3 to 5 minutes, until the jam reaches setting point.
5. To test the jam, remove the pan from the heat and spoon a bit onto the chilled plate. If the jam wrinkles when slightly cooled and pressed, it’s ready. If not, it needs more cooking.
6. Once cooked, place the jam in sterilized jars and use within the next few weeks.
