There is something of a culinary power struggle developing in our household. Like a true gentleman, MT stepped up to weekend catering duties some time ago. This means that I get a couple of days off cooking meals and he gets to flex his chef muscles without interference. But whilst the man of the house was strapped to his strimmer at the weekend I snuck in and baked up a batch of scones for a cream tea.
No time for full on food blogging for their was weeding to be done. But there was something comforting about tea and scones on the veranda in the charming weather we’ve been enjoying of late. A little like the Victoria Sponge Cake scones have been a bit of a sticking point for me but I’ve found the perfect recipe for scones in my River Cottage Baking Book. Quick, easy and so very delicious warm from the oven. I would have served these scones with my home made strawberry jam but it seems that we’ve exhausted the supply but jam making season is almost upon us again.
And just in case you are wondering – jam first, then cream. Lots of cream.
How do you get that nice crack running through the middle of the scones, Julie, making it so easy to split them by hand?
Hi Jeff, I can imagine you making these. I think the key to getting them to rise upright which gives you the ability to break them in two is don’t work the dough and using a clean cut. I whizz mine in the processor, bring the dough together, make a round and lightly roll. Then use a cutter but only press down, don’t twist to make the cut, then gently push the scone out of the cutter. Give it a go and see if it works!