It really has been go-go-go ever since we closed the shop. Christmas was a test of endurance, Valentine's Day was a test of vehemence and Mother's Day was a test of all powers that be. We were completely sold out and in between our online orders, supplying Selfridges and delivering wedding cakes ALREADY I actually launched three of our hottest-selling products - The Pink Wink Birthday Cake, Triple Decker Nutella Ferrero Rocher Cake, and our genius UnScotch Eggs...all this in just a span of 2 months.
All that was a lot of work for our small team and I, but so so so very rewarding. I can't say it was more work than when we had the shop open but it is definitely more rewarding as we are finally driving forward with creativity. We're having fun. We're making new stuff every other day - not everything makes the cut of course but we're learning and evolving.
It's because of this growth that I'm loving being back in the kitchen again, both at work and at home. Even after my body and brain were battered and bruised from packing 100+ parcels and delivering cakes and afternoon tea packages for 4 days consecutively I wanted to whip up a Mother's Day afternoon tea at home for my lovely mother-in-law (ferrealz, we get along really well).
It was quite the spread with finger sandwiches, little lemon mousse pots, mini chocolate tartlets and victoria sponges, but the stand-out item was of course the SCONES.
My scone recipe is literally the best recipe you'll ever come across and will ever need. It's perfectly light and crumbly, not dry or cakey and is the perfect canvas for spreading jam and clotted cream. Best of all, it takes all of 20 minutes to whip up a batch of 12.
The Best Scone Recipe
500g plain flour
1tsp baking soda
2tsp cream of tartar
1tsp fine sea salt
130g unsalted butter, chilled and cubed
30g caster sugar
1 egg, beaten
215ml whole milk
60ml lemon juice, freshly squeezed and sieved
Optional: 20g chopped sultanas or raisins
1. Preheat oven to 220 degrees Celsius.
2. Sift the flour, baking soda, cream of tartar, sugar and salt into a large mixing bowl. Throw in the chilled butter cubes and rub into the dry ingredients with your fingertips till you get a coarse breadcrumb-like consistency.
3. Stir the lemon juice into the milk till it thickens and has curdled/split and then whisk in two-thirds of the beaten egg.
4. Add the eggy-milk liquid into the dry ingredients and mix briefly to make a wet dough. Place the dough onto a lightly floured work surface and knead lightly to bring it together. At this point you can add in the chopped sultanas to make fruit scones, or leave plain. Be careful not to over-knead.
5. Pat the dough down with your palm and then lightly roll with a rolling pin to about 2cm thickness. Cut out 6cm discs with a cookie cutter and place discs on a floured baking tray leaving 2cm gaps between each.
6. Mix a dash of milk with the remaining beaten egg and using a pastry brush brush the glaze over the tops of the dough discs and bake for 10-12 minutes till golden brown. Sprinkle icing sugar over the tops if you wish.
These scones are best served warm. You can make them ahead and then pop them back in the oven for a few minutes (they'll freeze well too - make sure to defrost at room temp before popping into the oven for a warm up). Don't forget the jam (raspberry is my personal preference) and lots of clotted cream! Jam on first, cream on TOP - Dem de roolz.
No argument there, a wise lady advised me on Instagram that the jam first acts as a "glue" for the clotted cream and any other way is just asking for trouble. You know it now.
You never have to settle for an average scone ever again.
Lots of love,