What’s a Posh Scone and the Jam or Cream Protocol
Before we start making scones, let’s settle once and for all, how to pronounce the word “scone.”
Do you say scone, like “cone” or “Jon” or even “gone.”
It all depends on where you live or who you grew up with. An American with Irish heritage could be very confused.
Taking wisdom from “The Great Scone Map” those that say scone as “gone” originate from Scotland, Northern Ireland or the north of England.
Those who rhyme scone with “cone” come from the southern areas of Ireland and middle England. If you say Scone as “Jon” there is a good chance you are an Aussie.
There is no right or wrong way to say “scone,” and it’s not about how posh you are, it depends on where you were born.
What’s more critical is baking a delicious scone.
Oh, and then to decide what do you put on first? The jam or the cream?
We’ll let Queen Elizabeth sort that our later for us.
Let’s get baking.
The Three Ingredient Lemonade Scone
All you need is lemonade, self-raising flour or (1 cup all purpose flour and 2 tsp baking powder) and cream. That’s it.
Keep to the recipe and choose lemonade, not solo or other soda. For some unknown reason, only the store-bought lemonade works and not the low sugar or diet varieties. Buy ordinary fizzy lemonade for this recipe.
For the cream, choose “Half and Half” at 12% fat for a lower fat scone. For best results choose ” Light” or “Single” Cream at 20% fat or for rich scones choose “Whipping Cream” at 30% fat. If you are going to add jam and cream, why not make them with “Whipping Cream” and get back to being “good” later.
Perfect Every Time – Lemonade Scone Recipe.
3 cups / 450 g self-raising flour
1 cup / 250 ml whipping cream (not whipped)
1 cup / 250 ml cold lemonade
Preheat oven to 200C/390F (standard) or 180C/350 (fan/convection).
Combine the flour, cream, and lemonade in a bowl and mix until just combined. Do not over mix; it will make the scones dense! The dough should be soft and somewhat sticky.
Turn out onto a floured surface, and gently pat down to 2.5cm/1.2″ thickness.
Use a 6cm/2.5″ round cutter to cut scones. Flour the cutter in between so the dough doesn’t stick. I usually get 6 out of the first batch, then I combine and pat out the offcuts to make another 4.
You can brush the tops lightly with milk giving a beautiful and golden look.
Place on a lined or greased tray, slightly touching each other (they help each other rise) and bake for 12 to 15 minutes until golden.
Place on rack to cool. Place a tea towel over them to stop the scone from getting crusty.
If you don’t have a round cutter, which I didn’t for ages, use an empty tin, or you can just cut them into squares with a knife. Be sure to flour the knife between cuts, so the dough doesn’t stick to it.
These Lemonade Scones freeze well, for up to 3 months.
Basic Traditional Scone Recipe
For a plain scone, we’ve found this recipe and video for you. With over 2.5 million views and 11K likes, this is a good one to share.
This video went viral and received over 700 comments with many discussing the type of fat to use.
You may have similar questions. For you, we have researched the recent evidence about fats so you can quickly make your choice and keep baking.
There are more recipes further on for you to try.
Let’s sort out the current fat debate and move on.
If you know your choice of butter or margarine, head down to the next scone recipe, an Irish Apple Scone.
The video uses margarine, and you can substitute butter for a delicious buttery taste. Scones have been baked for over 100 years, and food traditions have changed over these years from butter to margarine and the now more people switching back to butter.
Butter v’s Margarine and Your Health
Butter comes from dairy cows, its just cream, water and a little salt.
Margarine is made from plants often canola, sunflower or olives with added water, skim milk, preservatives, and emulsifiers, so the ingredients blend well together.
Margarine and Butter have the same amount of fat and calories with a full teaspoon providing about 7 grams of fat and 62 calories.
Margarine is also made from sunflower, corn, cottonseed or soyabean oil. These are higher in “Omega 6” fats and are pro-inflammatory contributing to chronic diseases including heart disease. Margarine also has “Trans Fats” raising the bad LDL cholesterol, also leading to heart disease and diabetes.
Is butter a villain? The type of fat in butter is saturated fats also raising LDL cholesterol, and it has its cholesterol, a double whammy for heart disease. Butter made from grazing cows, however, has good Omega 3 fats as well as Vitamin K, both are important for a good heart.
Recently, Medical News Today, reported that “Saturated fats such as cream and butter may not be as bad for your heart and overall health as previously thought.”
Butter blends are another choice providing the delicious buttery taste with lower saturated fats and cholesterol. These blends are easy to spread sparingly.
If you have a lower fat diet, don’t eat a lot of junk such as take away, then use butter or butter blends for more natural choice compared with margarine.
Irish Apple Scone Recipe
Unlike other types of scones, the entire mixture is baked “in one piece” and then cut into sections after you remove it from the oven and sprinkle it with sugar.
2 ¾ cups flour and 1 ¼ rounded tsp. Baking powder or use self-raising flour.
3 tbsp. Butter
2/3 cup milk
2 oz. white or brown sugar
1 egg, beaten
1 cup grated or minced apple
For the topping, you’ll need 1 tsp. Melted butter and granulated sugar to taste.
Preheat oven to 450 degrees Fahrenheit. Butter a 9×9-inch square baking pan.
Sift flour into a mixing bowl; then add salt and baking powder.
Blend in the butter then add sugar and mix again.
Add the beaten egg to the milk and mix well; add the egg mixture and apple into the flour mixture. Blend everything until you have very moist dough.
Spread dough in the 9×9-inch pan and place in oven; bake for 25 to 30 minutes. Pop out onto a cutting board after allowing it to cool only slightly.
Brush the top with melted butter and sprinkle generously with granulated sugar. Cut into nine sections and serve buttered, while still hot.
Mary Berry’s Famous Fruit Scones
Mary Berry, TV Star, Food Writer and Author trained at The Cordon Bleu in Paris and Bath School of Home Economics. Her TV roles include Chief Judge for the Britsh Bake Off Series, The Junior Bake Off, Comic Relief Bake Off, The Sports Relief Bake Off, The Great British Menu and The Great Holiday Baking Show.
Mary’s Famous Fruit Scone Recipe
75g (2 1⁄2 oz) butter, chilled and cut into cubes, plus extra for greasing
350g (12oz) self-raising flour, plus extra for dusting
1 1⁄2 tsp baking powder
30g (1oz) caster sugar
75g (2 1⁄2oz) sultanas
About 150ml (5fl oz) milk
2 large eggs, beaten
Preheat the oven to 220°C (fan 200°C/425°F/Gas 7). Lightly grease a large baking sheet.
Put the flour and baking powder into a large chilled mixing bowl. Add the cubes of butter, keeping all the ingredients as cold as possible.
Rub in lightly and quickly with your fingertips until the mixture looks like fine breadcrumbs. Add the sugar and sultanas.
Pour 100ml (31⁄2fl oz) of the milk and all but 2 tablespoons of the beaten egg into the flour mixture.
Mix with a round-bladed knife to a soft, but not too sticky dough, adding a bit more milk if needed to mop up any dry bits of mixture in the bottom of the bowl.
Turn the dough out onto a lightly floured work surface, lightly knead just a few times only until gathered together, then gently roll and pat out to form a rectangle about 2cm (3⁄4in) deep.
Cut out as many rounds as possible from the first rolling with a 6cm (21⁄2in) cutter (a plain cutter is easier to use than a fluted one) and lay them on the baking sheet, spaced slightly apart.
Gather the trimmings, then roll and cut out again. Repeat until you have 10 scones.
Brush the tops of the scones with the reserved egg. Bake for about 10 minutes, or until risen and golden.
Remove and cool on a wire rack.
Mary Berry’s Cook Books
Let’s settle the debate of Jam or Cream first on your scone.
We can thank Queen Elizabeth II for helping here. Her royal Chefs The Royal Chef @DarrenMcGrady twittered that it’s jam first and then the cream, which is usually clotted cream. And, for the record also there is no butter or margarine added underneath, and it’s never eaten as a sandwich, the scone is always split and eaten in two halves.
What is “clotted cream” you may ask? Is a thick cream. Its made by heating full-cream cow’s milk over boiling water and cooled slowly with the clotted cream rising to the top.
Double Chocolate Vegan Scones
1 cup all-purpose flour
3/4 cup wholewheat flour
1/4 cup cocoa powder
1/4 heaping cup natural cane sugar (you can sub this for any granulated sugar or coconut sugar)
1/2 teaspoon salt
1 tablespoon ground flax seed
1 tablespoon baking powder
1/4 packed cup coconut oil (it needs to be hard)
1 teaspoon vanilla extract
3/4 cup + 2 tablespoons cup of non-dairy milk
3/4 cup dairy-free chocolate chips or chunks (I like to use semi-sweet, but you can use any kind you have to hand).
A little sugar for sprinkling
For the drizzle (optional)
1/4 cup dairy free chocolate
2 tablespoons non-dairy milk
For the optional chocolate drizzle
Put the chocolate and milk into a small bowl and either melt very carefully and slowly in a microwave or over a bowl of simmering water.
Use a spoon to drizzle the melted chocolate mixture over the cooled scones.
These scones will keep for a few days in a sealed container. If you do leave them a little too long and they go slightly stale, you can refresh them by warming them through in a hot oven for about 10 minutes. If your family are anything like mine though this will not be a problem!
Many Thanks to the Contributors: