I made the perfect scones for Mother's Day – they're the fluffiest ever

Celebrating Mothers: An Everyday Affair

While many countries designate a single day to celebrate mothers, for some, the spirit of Mother’s Day extends to every day of the year. Occasions may still be marked with traditional gestures such as cards, flowers, and confectionery, but the underlying sentiment is that maternal appreciation is not confined to a single date. This year, with parents traveling, a retrospective look back at last year’s Mother’s Day afternoon tea, brimming with homemade treats, seems appropriate. Sharing a passion for food forms a special bond, making a culinary celebration particularly fitting.

A Home-Baked Afternoon Tea

Drawing inspiration from renowned baking shows and classic recipes, a homemade afternoon tea offers a personal touch. Central to any afternoon tea are the quintessential scones, served with jam and clotted cream. The age-old debate of precedence – jam then cream, or cream then jam? – often sparks friendly discussion.

Scones: Versatile and Delightful

Scones are remarkably versatile, adaptable to various preferences. They can be enriched with fruit, enjoyed plain, or even savory with cheese. Last year’s bake included sultana scones alongside mature cheddar versions. However, for a streamlined approach, a simple, classic scone recipe from trusted sources like BBC Good Food proves ideal, demonstrating that simplicity doesn’t compromise flavor.

Achieving Fluffy Perfection

The objective is to create scones that are exceptionally light and airy, avoiding a dense or sticky texture. Well-made scones should easily split open, presenting a perfect surface for generous helpings of jam and cream.

Pantry-Friendly Baking

One of the merits of baking scones is the accessibility of ingredients. Most, if not all, components are likely already in your refrigerator or pantry, minimizing the need for special shopping trips.

Quick and Simple Preparation

The active preparation time is minimal, typically ranging from ten to twenty minutes. This depends largely on hand temperature and efficiency in incorporating butter into flour to achieve a crumb-like consistency. Once this initial step is completed, the process becomes remarkably straightforward.

Milk Temperature: A Key Detail

When warming the milk, care should be taken not to overheat it. Gentle warming in a microwave, starting with a low setting, is recommended. The milk should be lukewarm, not hot.

Dough Consistency and Handling

Initially, combine the wet and dry ingredients using a knife. Then, gently bring the mixture together by hand to form a dough. A slightly moist dough is acceptable; this technique is also employed by baking experts. If the dough seems too damp, lightly dust it with flour before shaping. For clean cuts when using a round cutter, dipping the cutter in flour beforehand prevents sticking.

Baking to Golden Perfection

While a ten-minute baking time is generally recommended, visually assess the scones for a light golden-brown top. If needed, extend the baking time by an additional two minutes to achieve the desired color. This slight extension should not result in overbaking.

Serving Suggestions

Scones can be enjoyed warm, which is highly recommended, or allowed to cool completely. Ultimately, serving temperature is a matter of personal preference. These classic scones offer a delightful and effortless bake, ideal for spontaneous treats. Now, the final touch – the topping: jam first, or cream first?

Recipe: Classic Scones with Jam & Clotted Cream

Ingredients:

• 350g self-raising flour, 1 tsp baking powder
• 85g cold butter, cubed
• 3 tbsp caster sugar
• 175ml milk
• 1 tsp vanilla extract
• Squeeze of lemon juice
• 1 beaten egg, for glazing
• Jam and clotted cream, for serving

Method:

1. Preheat your oven to 220C/200C fan/gas mark 7. In a large bowl, combine the self-raising flour, salt (¼ tsp), and baking powder.
2. Incorporate the cold, cubed butter into the flour mixture. Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar.
3. Warm the milk in a jug in the microwave for approximately 30 seconds until lukewarm, but not hot. Stir in the vanilla extract and lemon juice, and set aside briefly.
4. Place a baking tray in the preheated oven to warm. Create a well in the center of the dry ingredients. Pour in the milk mixture and quickly combine with a cutlery knife – the mixture will initially appear quite wet.
5. Lightly flour a work surface and tip the dough onto it. Dust the dough and your hands with a little more flour. Fold the dough over itself two to three times until it becomes slightly smoother.
6. Pat the dough into a round shape, approximately 4cm thick. Use a 5cm round cutter (smooth-edged cutters tend to yield a cleaner cut and better rise), dipping it in flour before each cut. Plunge the cutter into the dough to create scones. Repeat until you have four scones. You may need to gently press the remaining dough back together to cut out additional scones.
7. Brush the tops of the scones with beaten egg. Carefully place them onto the hot baking tray. Bake for 10 minutes, or until risen and golden brown on top.
8. Serve the scones slightly warm or cold on the same day they are baked. Generously top with jam and clotted cream. For freezing, allow scones to cool completely, then freeze. To refresh frozen scones, defrost and briefly reheat in a low oven (around 160C/140C fan/gas mark 3) for a few minutes.