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morsels45 said

Scones with jam and cream

Jam first or cream first, and people have stopped speaking over it.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make scones with jam and cream

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Tall and light

30 minutes · serves 8 · Easy

What you need

  • 350g self-raising flour
  • 80g cold butter, cubed
  • 3 tbsp caster sugar
  • 175ml milk
  • 1 tsp lemon juice
  • 1 egg for the wash
  • Jam and clotted cream

What you do

  1. 1Rub the cold butter into the flour with your fingertips until it looks like breadcrumbs. Cold hands, quick work.
  2. 2Warm the milk slightly and stir in the lemon juice, then add it to the dry and bring it together with a knife. Barely mix it — an overworked scone is a rock.
  3. 3Pat out to 4cm thick. Thick, not thin; that is what gives you height.
  4. 4Cut straight down with a floured cutter and do not twist it. Twisting seals the sides and they rise crooked.
  5. 5Egg wash the tops only, then 220C for 12 minutes.

Fruit scones

30 minutes · serves 8 · Easy

What you need

  • Scone dough as above
  • 80g sultanas
  • Zest of an orange

What you do

  1. 1Fold the sultanas and zest in with the milk.
  2. 2Same thickness, same straight cut, same 12 minutes at 220C.