I’ve been playing around with scones a lot recently, different recipes and more importantly different techniques. When we filmed The Great British Bake Off the judge Paul Hollywood told us rather than just lightly bringing the dough together without kneading we should be chaffing the dough instead. To most home bakers that seems counter intuitive, its been drummed into generations of us that the more you work a scone dough the tougher it gets. Chaffing isn’t really kneading, you dont stretch the dough its more of a folding action which tightens the dough a little and incorporates air (there is a video of how to do it here) For todays post I used a recipe from Raymond Blanc, which is appropriate as it was at his restaurant I was taught to make scones this way. Jam and clotted cream are of course essential accompaniments and next up on the blog is my recipe for damson jam, perfect with this recipe. I am currently serving scones at my pop-up afternoon tea at Hampton Manor full details here
Classic Sultana Scones- Raymond Blanc
500g plain flour
35g baking powder
1 pinch of salt
75g unsalted butter, room temperature
100g caster sugar
150g golden sultanas
2 medium eggs
165ml whole milk
egg for egg wash
Place the sultanas in a medium bowl and cover with boiling water and allow to soak for 10 minutes, then drain the water.
In a large bowl mix together the flour, baking powder and salt. Rub the butter into the flour mixture until it resembles fine breadcrumbs. Stir in the sugar and sultanas then add the eggs and milk. Gently bring the dough together then tip out onto the floured work surface.
Chaff the dough by folding and turning the dough until it has a smooth and even consistency. Use a floured 5.5cm cutter to cut rounds of dough, making sure you press straight down without turning (this would prevent the scone from rising). Place the scones on a parchment lined baking tray and brush the tops with beaten egg. Allow the scones to rest for an hour.
Preheat the oven to 220C/200C fan. Bake the scones in the preheated oven for 5 minutes then reduce the temperature to 175C/155c fan and bake for a further 15 minutes.
© Edd Kimber
I’m just going to check out the video on chaffing as I’ve not come across this before and I certainly thought it was best to handle the scones as little as possible – interesting. Very pleased to see you served the scones the good old Cornish way
Those look great Edd. You can’t beat a good scone. I tend to use Delia’s recipe for scones, they are always great. I was of the don’t overwork the dough school. I had never heard of chaffing before. Will have to have a look at that link
Hmm… I’ve been making scones for 40+ years, must look into this chafing business. Your scones certainly look good.
I have tried to make scones several times and mine always turn out like flat disks as you will see in my blog! Fingers crossed this time. wwwthebeachhutcook.com x
They look lovely, however the Jam and Cream are the wrong way around! In Cornwall it’s always Jam first then the cream
No no no! It has to be cream then jam, Ruth! Although I am from Somerset so maybe that’s the Somerset way?!
Learn a new thing every day. Thanks for pointing me towards the chaffing video. Your scones look divine.
These look amazing and I will have a go at them soon, but what I’m really looking forward to is your damson jam recipe!
Just about to make some scones so going to have a go! Thanks for the tip…your scones look gorgeous xx
Claire Clark makes her scones this way, but she leaves them to rise for about 20 minutes. It is counter intuiative, but seems to work very well. I think I’m too impatient to add an extra step in my scone baking :~}
Love damson jam! Waiting for them to make an appearance up in Scotland!
L
x
Have you ever tried scones with clotted cream and golden syrup? My old (Welsh) gran used to call it thunder and lightening, although I’m unclear which was which.
Hi Ed, I will be trying these and other of your recipes very soon! Just saw the BBC series (living in Holland we can’t all see them right away) and was so impressed by your baking. I wish you all the best and a brilliant career in baking. And don’t lose the fun!! Love, Nancy
These scones look amazing!Love your photography skills
Scones are one of my baked-good weaknesses: I can’t get enough of them with fresh clotted cream and thick jam, but can’t seem to make a halfway decent one.
You may have just solved the latter problem; I guess I’ll just have to get baking!
Fascinating. I’ve always been a ‘handle as little as possible” scone baker, and they’ve been ok. But I’m always interested in new techniques and improvements, so will try this, as soon as work quietens down a little (Edinburgh in Festival time is tad busy)
I make scones all the time but never knew about chaffing til I read this! Your scones look divine and your photos are just gorgeous…as for jam or cream first, I have no allegiance to Devon or Cornwall and love scones both ways!
Beautiful post, I now have a massive scone craving! I think I may have to make these and then try cream first then jam on one half and jam first then cream on the other. So I can decide which is the best way to eat them. (I’m an Essex girl so I’m not bias)
Thanks for this Edd. They’ve just finished airing GBB down here in Oz which inspired me into unhealthy search for the best scone recipe. I’ve tried Rose Bakery, Felicity Coates, et al. All to varying results, but most disappointingly, I could not achieve that glorious rise. As I type this, the R Blanc batch is waiting to be placed in the oven. Fingers crossed.
Loved GBB as IMO it really nicely showed the diff. styles of baking from the more homely to the precision school of thought. Can’t wait to get your book.
Hi Edd, I use buttermilk in my scones which gives a really lovely flavour. Have you used it? Why should you leave the scones to rest for an hour before baking, not heard that before?
thanks edd for a great recipe. was desperate to find a good recipe without self-raising flour as i couldn’t lay my hands on any in town this afternoon. the result just out of the oven looks very promising – they’ve raised nicely and have a photogenic golden top
oh and i also added cranberries to the rest of the ingredients and used goat’s milk for the first time – we’ll see what it does to the taste.
just baked these scones they are super thanks ,
Made these scones they turned out fantastic, couldn’t believe I had made something so delicious, what a lovely recipe. Thank you for sharing this with us
Made these this morning – the lightest scones I’ve ever made! I was dubious about the ‘chaffing’, then leaving them for an hour before baking, having always been told to work quickly and get them in the oven as soon as possible, but the results using this method are fab!!