The traditional British pastry known as a scone often sparks debates on how to enjoy it best, whether it’s the order of jam and cream application or the correct pronunciation.
Renowned chef James Martin, who inherited his scone recipe from his grandmother, shares a key tip for achieving the perfect golden color that makes scones irresistible. He emphasizes the importance of keeping the mixture cool by using fingertips, as they are the coldest part of the body.
To ensure a tender texture, bakers are advised not to overwork the mixture. James recommends using strong plain flour, sugar, salted butter, a pinch of table salt, and baking powder for a light and fluffy result.
Before baking, it is essential to egg wash the scones lightly with a touch of salt to enhance the color. James highlights the quick baking time of scones and recommends a high oven temperature of 220°C.
Whether served warm with jam and cream or frozen for later, scones can be enjoyed in various ways. When freezing scones, wait until they cool completely and then reheat in a gentle oven for a few minutes to refresh.
For a delicious twist, top scones with jam, clotted cream, or a homemade raspberry compote. James suggests boiling raspberries with sugar and lemon juice for a fresh topping to pair with clotted cream.
Scones can be stored for up to two months, and when thawed, they can be reheated in a low oven to restore their freshness. Enjoy these delightful treats warm or cold, adorned with your favorite toppings.