Dom in the Kitchen Homepage

Recipes from my Lincolnshire kitchen

cornish scones

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… it’s very nearly that time of year again when the good folk of Aby and surrounding villages get together for the annual Aby Village Show… which for me means it’s time to dust off the knick-knacks, rummage through my utensils drawer and find that perfectly sized scone-cutter… it’s been almost a year for me but yes, ladies and gentlemen, it’s scone-time… ahhh, the humble scone, rhymes with gone, the perfect vehicle for jam and cream… jam first, then a dollop of cream… debate over…

…when it comes to proper cornish clotted cream you can’t beat Rodda’s and when it come’s to jam it has to be the best and there is only one place for me to turn and that’s a very very special jar of Fortnum & Mason’s ‘Made in Piccadilly’ strawberry jam… it’s the first ever strawberry jam they’ve made on site and so far have only produced 40 jars, of which I consider myself very lucky to have procured a jar… the stuff has massive strawberries in and tastes like i’ve run through a pick-your-own farm with an open jar and then sealed in the flavour of summer…

… of course this weekend in July also marks my mums birthday and the annual family pilgrimage to celebrate on a Lincolnshire beach… this year, after weeks of stunning sunshine the weekend suddenly turned cool and cloudy so I made an impromptu decision to hire a beach hut in a teeny village called Sandilands.  It was the best thing we’ve done in years… a proper British tea with sandwiches, champagne and of course scones… we had an absolute blast, ate way too much food and I even swam in the North Sea with my niece and nephew… proper fun!

cornish scones
I recently helped the good people at Rodda’s with some baking tips for their on-pack and on-line labels… they asked their social networking community for hints and tips for easy baking and I gave them the classic ‘weigh-the-eggs’ method as you can see from the label above… other than my love for their gorgeously naughty creams and butter I do love Rodda’s design style and 60’s inspired artwork… its monotone graphic simplicity reminds me of the picture books I used to read as child which I think is particularly poinient for a wickedly sinful product such as clotted cream… the recipe for these scones comes from the back of the lovely tea-towel Rodda’s sent me as part of their thank-you package, with a few tweaks i’ve learnt along the way… i’m assuming it’ll be a winner…

makes 12 scones:
500g plain flour
15g baking powder
10g caster sugar
pinch of salt
100g diced cornish butter
250ml milk
a grated of lemon zest

for the egg wash:
2 egg yolks
10ml milk
pinch of sugar

sieve the flour, baking powder, sugar and salt into a bowl and using your fingertips rub in the butter until it’s nicely combined, add the milk and mix well

once it starts to come together, turn it out onto a floured surface, knead very lightly until it forms a soft dough then pop it into the fridge for 30 mins until the butter cools entirely

pre-heat the oven to 200C, dust your worktop with flour and pat out your dough to a thickness no less than 2.5cm or half the depth of you scone cutter – place on a baking tray lined with parchment and pop back in the fridge whilst you make the egg wash

beat the yolks, milk and sugar together and brush the top of each scone twice then bake for 8-10 minutes until golden and risen

eat and of course, enjoy!

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Comments

  2. Camilla @FabFood4All.co.uk says

    Your scones look lush Dom and I love clotted cream too! Good luck with the show, I just entered the neigbouring Parish Day Show for the first time ever with my jam and won 1st prize which was such a shock.

  7. Magnolia Verandah says

    What a great idea to hire a beach hut! Nothing worse than planning a get together and the weather spoils it! Scones look great – love a good scone and a spoonful of that jam with clotted cream …..well what could be better. How clever, that tricky little “weigh the eggs” system you have has now been well and truly published. Congrats.

  9. Karen S Booth says

    I WANT to go to that beach hut Dom – take me please!!! And, lovely scones darlink, just the ticket! I also received a scrummy package from the lovely people at Rodda's for my tip too! We ARE going to take over the world! FABULOUS post – so summery! XXXX

  10. Auntie M says

    Dom, I just found your site via the scone recipe posted on dear David Leite's blog. I love your kitchen & would like to save a copy of the pix for an upcoming remodel. Could you email me it to me? Thanks so much!

  13. Jenn S says

    Dom, the scones look amazing… especially with the jam and cream on it!! YUM!! I would love to have a couple dozen (yep, dozen) for myself right now!!!

  14. Susan Lindquist says

    Time to roll out the scone recipes again … you've made my mouth water with this one, Dom! For us, warm whipped butter and jam is the best way to enjoy a warm scone …

  15. FoodandFrets says

    It's really interesting that you rest the dough in the fridge. I've never heard of this with scones before. What effect does it have on the finished product? Thanks.

  19. Shu Han says

    Happy birthday Mummy Belleau! I'm not sure about you but my afternoon tea has never come with champagne; fab.

    Love the tip; makes so much sense to weight the eggs first! Rodda's style's cute, sill be sure to check them out. x