Scone: noun /skɒn/ or /skəʊn/
The Boys Do Bake Off - Series 1, Ep.2 - Biscuit Week
These tea-time treats have become something of an institution. From your local cafe to afternoon tea at the Ritz, these light and fluffy delights are responsible for many arguments, not least how you pronounce them. We’ve even steered clear of categorising them as they have been described as both a pastry and a quick bread and can be cooked on a griddle or in the oven.
Whether savoury or sweet, the trick to getting a scone right is to handle the dough as little as possible. Once you’ve ‘bread crumbed’ the fat and flour and added your dry flavourings it’s time for the milk. Work fast to combine and tip this sticky dough onto a generously floured surface and pat or role out.
Simply cut out with your cutter (no twisting) and arrange on a baking sheet. Brush the tops with milk for a lovely shine, but don’t drip down the sides. This and twisting can ruin your rise.
Enjoy whilst still warm with a cup of tea, cream and jam.
Wait! Is it milk or tea first? Clotted or whipped cream? Strawberry or raspberry jam? Cream first or jam first?
Confused yet? Don't worry, BBC Food's Sultana Scone recipe will help. Good luck!