There’s something about a sweet scone. Maybe it’s the texture, the way it crumbles slightly when broken into. Maybe it’s the way they stretch at the side and turn golden on top. Maybe it’s the way they urge you to fill them with spoonfuls of jam and clotted cream (with the cream being spread first, of course, to achieve the perfect distinction of layers).
Scones are incredibly simple to make, and they can look as perfect or as misshapen as you like, they’ll taste exactly the same. The secret to achieving such a gold top – thanks to a Saturday Kitchen tip – is doing a double egg yolk wash. Brush once, then chill for 20 minutes before brushing again just before baking. No matter how misshapen your scones turn out, at least they’ll have a delightfully golden top.
The joy of a so-called ‘sweet scone’ is that despite them having sugar in, they’re not too sweet. This means that they can be spread with butter, or topped with jam and cream. When it comes down to the flavours, it’s completely up to you. I think that clotted cream is necessary for the richness and thick texture, then it’s good to use a sharp jam to contrast the sweetness. Maybe a blueberry or blackcurrant?
The Recipe – Originally from BBC Food
225g self-raising flour
Pinch of salt
25g caster sugar
1 egg yolk, to glaze
– Place the flour and salt in a bowl.
– Cut the butter into small chunks and rub into the flour using your fingertips. The mixture should resemble breadcrumbs.
– Add the caster sugar and mix.
– Slowly pour in the milk and use a knife to mix it. The mixture should form a soft dough.
– Add a little more flour if the mixture is too wet.
– Line a baking tray with greaseproof paper.
– Lightly flour a work surface and roll out the dough to about 2cm in depth.
– Using a cutter, stamp out the scones and place on the baking tray.
– Keep doing so until all the mixture is used up.
– Brush with a little egg yolk, then chill in the fridge for 20 minutes.
– Pre-heat the oven to 220 degrees celsius.
– After 20 minutes, remove from the fridge and brush with the remaining egg yolk.
– Bake in the oven for 12 minutes until golden brown.
– Leave to cool a little, then eat with a generous amount of jam and clotted cream.