The Scone Controversy
Scones, a beloved British treat, have always been a topic of debate, especially when it comes to the age-old question of jam or cream first. John Whaite, a renowned cookery writer and TV presenter, sidesteps this debate and introduces a fresh take on the classic scone, pairing it with a cherry, anise, and sherry jam.
Introducing the Scruffy Scone
Whaite’s version, dubbed the “scruffy scone,” is a delightful departure from the traditional. Instead of the usual rolling and cutting, these scones are simply balled up, giving them a rustic, rock cake-like appearance. The result? A scone that’s as delicious as it is unique.
Orange Scruffy Scones Recipe:
- 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 (room temperature)
- 200-250g full-fat creme fraiche
- 1 large egg yolk
- Pearl sugar (optional for dusting)
- Clotted cream (for serving)
- Combine flour, orange zest, baking powder, salt, and sugar in a bowl.
- Rub in the butter to achieve a breadcrumb-like texture.
- Mix the orange juice with creme fraiche and blend with the dry ingredients.
- Knead the dough briefly on a lightly floured surface.
- Divide the dough into 10 portions, shape them into balls, and place them on a baking sheet.
- Glaze with an egg wash and sprinkle with pearl sugar.
- Bake at 200C for 15-17 minutes.
Cherry, Anise, and Sherry Jam
To complement the scruffy scones, Whaite introduces a jam that’s rich in cherry flavor, subtly enhanced by anise and sherry.
- 400g fresh cherries
- 70ml fino sherry
- 2 star anise
- 275g jam sugar
- Remove cherry stalks and pits.
- Combine cherries, sherry, and star anise in a saucepan and bring to a boil.
- Let the mixture infuse for an hour.
- Add jam sugar and boil until the mixture reaches 105C.
- Pour the hot jam into a sterilized jar and let it cool.
This delightful pairing of scruffy scones and cherry jam is sure to be a hit at any gathering, offering a fresh twist on a classic favorite.