Clotted cream. Home made raspberry jam. Delicious.
Jam on the top or on the bottom? Do you care? I guess that, being a Londoner, I am more interested in getting the little nugget of creamy jamminess into my mouth than arguing for a West Country standard. So I shall swap mine about, sometimes on top, sometimes underneath, that blanket of thick, mellow creamy richness.
Because clotted cream is Rodda's clotted cream (I use Sainsbury's TTD as this is made by Rodda's) .
Jam I am not fussy about, so long as it rich and fruity. (although this one is home made raspberry jam and is delicious)
But I am fussy about my scone. Firstly, it is a SKONN. None of that odd SKONE business.
Brian Bilston on the Twitters said this today, his poem for #NationalCreamTeaDay:
Is it pronounced
I guess that's
what you'd call
a known un-known
Or, for some,
a non un-non
So there you are it would be a non un-non in this house. If it were un-non of course. Although it is non to me to be a scone. Anyway...
Scones to be eaten with jam and cream are soft, billowy and creamy smooth.
They are not crumbly.
They are not dry.
They do not have dried fruit in them
They do not have spice in them
They look like this:
OK? So here is how you do it...
My recipe: based on Dan Lepard's Everyday Scones from Short and Sweet
Before you start, pre-heat the oven to just above 200C/ 400F/gas mark 6
200g everyday plain flour
200g 00 pasta flour (I like Sainsbury's TTD own brand one)
2 level tsp cream of tartar
half level tsp salt
20g caster sugar - or more or less according to how you sweet you like your scones. This makes a scone that has just a faint sweetness to complement the jam
Mix this together in a bowl.
50g unsalted butter (or salted if that is what you have, in which case leave out the half tsp salt above)
Meanwhile in a jug, mix together
250 ml slightly sour whole milk, or milk blended with a few tablespoons of yoghurt
25ml double cream
1tsp bicarb of soda
(adding the bicarb of soda to the milk seems to make the scones lighter and doesn't leave any soda patches to taste soapy in your mouth)
Add the liquid to the dry mixture, and lightly blend together using a table knife, not a wooden spoon. You want to keep the mixture light and not compressed in any way. When it is almost fully blended, tip it out onto the worktop, and lightly knead using just the tips of your fingers to incorporate all the flour.
Pat the mixture out to about an inch thick - I prefer not to roll, I think it compresses the mixture, but give it a go if you like. If you are making square scones, to minimise any waste, then square up the edges using a palette knife or similar, and then cut into 12 squares.
If you prefer, roll the mixture out keeping it nice and thick, and cut round scones. Very lightly knead the trimmings and cut more, but only do that once, any more and they will be really heavy.
Well flour a baking tray, and put the scones on to the floured surface, not touching but not far apart. They rise straighter if they are close together. Brush the tops with milk (or egg if you like them golden but I prefer the softer gloss of milk)
Bake for 14 minutes until gently golden but sides are still pale.
Allow to cool slightly, then slather with jam and cream and eat :)