The debate over scones is a contentious one, but I won’t dive into the jam-or-cream-first argument to protect my reputation. I have my preference and will quietly hold onto it proudly. However, I must emphasize that a good scone deserves a good jam, and this one is exceptional.
Orange scruffy scones
Adding insult to injury in the controversial world of scones, I’ve decided to skip the rolling and cutting and instead create “scruffy scones.” Though depending on your origin and perspective, you may know them as “rock cakes.” Either way works.
Prep 5 min
Rest 30 min
Cook 50 min
Makes 10
450g plain flour, plus extra for dusting
Zest and juice of 1 orange
15g baking powder
½ tsp fine salt
80g caster sugar
80g unsalted butter, diced and at room temperature
200-250g full-fat creme fraiche
1 large egg yolk
Pearl sugar, for dusting (optional)
Clotted cream, to serve
In a large bowl, combine the flour, orange zest, baking powder, salt, and sugar. Use your hands or a freestanding electric mixer with the paddle attachment to rub in the diced butter until you have a fine breadcrumb-like texture.
Juice the orange and weigh it in grams into a separate bowl. Add enough creme fraiche to reach a total weight of 300g. Mix well, then add to the bowl of dry ingredients. If mixing by hand, use a butter or palette knife to incorporate the wet ingredients into the dry. Once the mixture starts to clump, use your hands to form a smooth dough. Lightly flour a work surface and knead the dough for 30 seconds to a minute until smooth. Cover with a clean cloth and let it rest for 20 minutes.
Preheat the oven to 200C (180C fan)/390F/gas 6 and line a baking sheet with greaseproof paper. Divide the scone dough into 10 equal portions and roll each portion into a rough ball. Place the balls on the lined baking sheet and let them rest for another 10 minutes.
In a small bowl, beat the egg yolk with a pinch of salt and a splash of water. Once the dough has rested, generously brush the scruffy scones with the egg wash using a pastry brush. If desired, sprinkle pearl sugar over the scones.
Bake for 15-17 minutes until the scones are golden brown and puffed up. Remove from the tray and let them cool on a rack. Serve with the jam below and, of course, clotted cream.
Cherry, anise and sherry jam
This jam is incredibly rich in cherry flavor. Even my spice-picky mother-in-law couldn’t detect the anise, as it harmonizes with the cherry rather than singing its own melody. You’ll need a sterilized jam jar.
Prep 15 min
Infuse 1 hr
Cook 30 min
Makes 1 jar
400g fresh cherries
70ml fino sherry
2 star anise
275g jam sugar
Remove the stalks from the cherries and pit them. You can use a pitting contraption or do it by hand. I
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