I like to put cream on my scone first and then a dollop of jam, I'm not fussed about cream/jam or jam/cream but I do like to see the jam dripping down the cream. Now that's my excuse because the strawberry jam I made last year didn't set very well and drips everywhere.
At home we always eat our scones with butter................
I'm always looking for the perfect scone recipe but I think you have to be light handed to make a scone regardless of the recipe. I wouldn't say scone making comes naturally to me, I must be a bit heavy handed. I've tried the 'only scone recipe you will ever need', the 'ultimate scone recipe', the 'best scone recipe ever', 'the perfect scone' - I've made all of them.
Where I used to work the scones were huge and I could always taste the raising agent, but I loved them. I asked the cook how she managed to get them to rise so much and she said 'bicarb'.
My favourite scones are the ones I have eaten at Allpress, Shoreditch, London - they are huge clouds of yumminess and topped with amazing jam and cream - oh how I long for this recipe.
My best scone recipe is by Delia Smith, they are easy to make and are successful every time. I can't find the recipe on her site but it's here on the BBC Food website.
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| Roll out to 2.5cm and place on a floured tray (it's easier to clean a floured tray) |
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| Fresh from the oven |
I'm still looking for the scone recipe with that special something which will produce a huge fluffy scone and as soon as I find it my readers will be the first to know with a recipe to accompany.
In the meantime here's a few scone recipes I've made previously.
