The humble scone is the source of much controversy, whether it’s about applying jam or cream for or simply pronouncing the quintessentially British food’s name.
celebrity chef James Martin, who says he inherited his personal scone recipe from his grandmother, has a crucial tip that will deliver that appetising golden colour that makes a plate of scones so tempting.
James says first it’s important not to let your dough too warm: “Use your fingertips firstof all, because that’s really the coldest part of your body.” Bakers should also avoid over-working the dough because it can become tough when over-handled.
He uses strong plain flour, sugar and salted butter, adding a pinch of table salt and a couple of teaspoons of baking powder to get some air into the mixture.
But once you have your dough moulded into scones, there’s something you need to do before cooking, James advises: “You then egg wash a little bit with just a touch of salt in it.”
James says the reason for egg wash is because the cooking time for your scones is so short: “They’re not in the oven for very long,” he explains. “Just the oven is quite high, is 220°C.”
They are delicious to eat warm, topped with a generous dollop of jam and cream (or cream and jam, depending on your preference) or you can freeze a few if you’ve made a large batch.
If you are freezing your scones, wait until they’re cool. After defrosting, put them in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.
Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool.
They will keep well for at least a couple of months. After you’ve defrosted your scones, you should just pop them in a low oven at about 160C for a few minutes to refresh them.
You can top your scones with good-quality jam, or follow James’s example and whip up a delicious compôte: “The compote is just simply raspberries,” he says. “They’re in season at the moment. Absolutely delicious.
“I just put sugar and lemon juice boiling rapidly for about about five minutes, and then pop them in the fridge and you end up with a really fresh topping and obviously a clotted cream to go with it as well.”
