Hi guys and welcome to Teatime, my new weekly column to answer your baking questions and share tips and stories from my own kitchen. This week, by popular demand, we’ll be talking all-things scones!
There’s been one thing I’ve really cared about since I started this blog, and that’s making it a conversation, a shared baking journey between me and you. So many food and baking blogs share delicious recipes without showing the challenges they’ve overcome to get there. I think if we’ve experienced tricky parts to a recipe or had a challenge to overcome, we should share it. That way all of us can learn from the experience and our baking will all get better.
That’s where this weekly column, Teatime, comes in. I’ll be sharing tips, answering your questions, and telling tales from my little kitchen every Sunday – so if there’s something you’d like a hand with or you have a tip to share, comment below or get in touch via social media and I’ll make sure it gets answered! I believe that one of the best things about baking is bringing people together, and this column is a blogging place for exactly that!
Onto the important stuff, scones.
You probably don’t know this, but alongside my university studies I work part-time as a waitress in a little Devon tea room, so scones are a weekly part of my existence (and lots of them!).
Whichever side of the jam and cream debate you sit, I have one piece of advice: layer it up nice and thick! There’s no need for delicacy with scones. You’ve already decided to indulge in ordering them. My recommendation for maximum enjoyment just continues that theme – about 1cm of clotted cream with 1/2cm of jam is best for me. A thin layer just doesn’t come anywhere near as good.
Having seen scones baked by the dozen at work, I’ve picked up a few handy tips. When you make scones at home, make sure you roll them out nice and thick. Yes, they’re usually made with self-raising flour but it doesn’t work miracles so if you want a good-sized scone, start with a good-sized piece of dough!
On that note, I would also recommend always using an egg wash or milk to get that gorgeous golden colour. A pale scone just doesn’t look anywhere near as appealing. It really can be just some spare milk painted on top with a pastry brush, but it’ll transform your scones from lack luster to brilliant.
Scones are very versatile. Even if you’ve only tried the more traditional plain and fruit scones, other flavours are really worth a try! Make them seasonal by adding strawberries or lemon in the summer, apple in the autumn, or cinnamon and chocolate in the winter. Swap your jams accordingly, it doesn’t always have to be strawberry, and you’re in for a more unique and totally delicious treat.
I had so many people asking me for scone baking tips that I have decided to create a recipe for perfect homemade scones every time. I’ll be sharing it on Knead to Dough in March – just in time for Spring!
What are your tips for scone baking success? What other ingredients/recipes/methods would you like a hand with? Do you have a funny baking story to tell? Let me know in the comments below and I’ll feature you in next week’s Teatime!
Until then, happy baking.
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