Fri, 31 March, 2017
⯆ JUMP TO RECIPE
On the subject of scones I must mention the jam-first-cream-first war between Cornwall and Devon. For those who don’t know (and I recently met a bloke from Cornwall who didn’t even know you put cream and/or jam on scones… but he was a lawyer so that explains it), both these counties are renowned for their cream teas.
Should I now explain what a cream tea is? Oh come on – those of you who stumble here looking for SCONES rather than biscuits (nothing wrong with those!) will surely know what a cream tea is. And for those who stumble here by mistake – go Google it. There. I ain’t no Wikipedia.
Where were we? Jam or cream, thats right. Devonians say cream first and jam on top, the Cornwall folk go for jam first. No one’s right or wrong and it’s not actually so much of a ‘thing’ – they’re not up in arms about it and you won’t get banned from a tea room for following the wrong protocol. Personally I probably go for cream first – just so I don’t ram a jammy spoon into a bucket of clotted.
The picture is a cheat by the way – there’s butter on my scone there, clotted cream was out. But it’s an awfully decent scone albeit unorthodox: it has no butter in the mix and pineapple juice instead of milk. It turns out you can make scones pretty much out of anything. I just happened to see an interesting recipe for rose lemonade scones which inspired me to try this combination out. Not bad at all.
- Makes 12 medium scones
- 420g (3 1/3 cup) plain flour
- 1 tsp cream of tartar
- ½ tsp bicarbonate of soda (or 2 tsp baking powder instead of the two)
- ½ tsp salt
- 15g (1 ½ tbsp.) caster sugar
- 250ml (1 cup) double cream plus 1 tbsp. for brushing
- 250ml (1 cup) pineapple juice plus 1 tbsp. for brushing
- a little Demerara or palm sugar to sprinkle
1. Stir the flour, cream of tartar, soda, salt and sugar together in a large bowl. Mix the cream with the juice in a jug and pour into the flour mix gradually, stirring it with a spoon (or use a standing mixer with a paddle attachment on low setting).
2. Turn the shaggy dough out onto a floured surface and knead gently a few times, so that it comes together. Flatten it down to a disc about 2cm thick.
3. Cut the scones with a 5cm round cutter or similar; press the cutter down without twisting. Place the scones in a deep baking tray lined with parchment. Let them stand for 15 minutes while you preheat the oven to 200C/400F/gas 6.
4. Mix together the extra 1 tbsp. of cream and juice and brush the tops of the scones. Sprinkle them with palm or demerara sugar. Bake for 15 minutes until coloured on top, cool in the tray for 5 minutes and then take them out onto a wire rack.