Welcome to the Great British Bake Off technical challenge series! Each week, we will explore a new scrummy english baked classic. The recipe for these english scones was inspired by season 1, episode 2’s technical challenge and Paul Hollywood’s recipe.
Where be my fellow carb-lovers??? My friends that also equate atkins or keto with a fiery flaming hell-of-a-time??? These english scones are for you. Grab some butter, some clotted cream, some raspberry jam, or whatever else your jam may be. (ha. see what i did there?)
As I mentioned last week, I’m utterly obsessed with the Great British Bake Off (aka Great British Baking Show for my fellow ‘mericans). That show keeps me humble and reminds me that there is still a whole wide world of baking that I have yet to learn. Last week, it was a scrummy Victoria Sandwich, which is now David’s favorite cake ever. (And that’s seriously saying something when you have competition like the chocolate turtle pecan cake and chocolate orange cake with pistachio creme.)
Season 1 episode 2’s technical challenge was traditional english scones. My recipe is closely based on Paul Hollywood’s recipe with some tweaks that I found helpful. You may be nervous about chaffing the dough, but it really is super easy and you’ll be done in a flash! And it makes for the fluffiest scones!!!
Unfortunately, here in the States, I’d have to go to a specialty store in order to get clotted cream. But I found these scones perfect with either some raspberry jam or a VERY generous smear of butter… I <3 butter. English scones are sweeter than an American biscuit but not as sweet as an American scone. That is, english scones are the perfect vehicle for other sweetness like butter and jam. (And we totally used the leftovers to make strawberry shortcake, which was fabulous.)
Next week’s challenge? MORE CARBS. (Story of a baker’s life. Main ingredient? FLOUR.) Okay, but seriously. Next time, I’m tackling a crusty cob loaf . . . whatever that is.