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| Paul has his with the cream first then the jam. |
Thursday, 4 October 2012
Lily's scones
My scone-baking is improving. Still not quite there yet, but definitely making progress. This recipe is Lily's Scones, from Nigella Lawson's How to be a domestic goddess (which I have just bought). When I tried a friend's delicious scones, I asked for the recipe and was pointed in this direction. They have a LOT of cream of tartar in them, I couldn't believe it was right. But it is. And they have less of the metallic-y baking powder taste you sometimes get with scones.
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9 comments:
The insides of those are so fluffy! I'm impressed.
The best person to turn to for a scone recipe is a Brit. So you've chosen well. I confess, I use Ina's recipes for scones, but these look lovely and light.
I love scones....my dad used to pour maple syrup on his! Can you imagine?
Ooh, they look great. I've long eyed up that recipe and have thus far failed to make it. You may have inspired me! Doesn't take much, I love scones in all shapes and forms. Have you got anything else marked to try from the book yet?
Joanne - apparently that is totally down to the cream of tartar.
Barbara - Nigella actually has a picture of these scones served with treacle and cream!
Caroline - oh so many things bookmarked!
even as a scientist, i've never questioned or looked into what makes cream of tartar so magical--now i'm curious! your scones look great--well done! :)
I have the book, but haven't tried these particular scones. They look just right though, so will have to give them a try. Glad you got the jam on the correct way ;-)
If I see overly puffed up scones in a cafe, I take it as a sign they have used too much bicarb and the scones will not taste good. I also usually use that as an indicator as to whether the cafe is worth going in at all.
Of course the jam should go first as it provides a stable platform for lashings of cream. The other way around isn't right at all!
Grace - thanks!
Choclette - you can get more cream on that way.
Anonymous - exactly!
Love scones myself but have never got the courage up to try my hand them...I love them with a really good cup of coffee.
Velva
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