Nigella Lawson, the queen of indulgent home cooking, has shared her unique take on the classic British scone—and it’s causing quite the stir. Unlike traditional recipes that rely on butter, Nigella’s version swaps it out for double cream, resulting in an irresistibly light and fluffy texture.
Why Cream Works Better Than Butter
Most scone recipes call for rubbing cold butter into flour to create a crumbly base. But Nigella’s method skips this step entirely, using double cream as both the fat and liquid component. This not only simplifies the process but also ensures a richer, more tender bite.
The Secret to Perfect Scones
According to Nigella, the key lies in minimal handling. Overworking the dough leads to tough scones, so she recommends mixing just until the ingredients come together. The cream’s high fat content also keeps them moist, avoiding the dryness that plagues many homemade scones.
How to Serve Them Like Nigella
For the ultimate treat, serve these scones warm with clotted cream and strawberry jam—the classic Cornish way. Nigella also suggests a dollop of lemon curd for a zesty twist.
Whether you’re a baking novice or a seasoned pro, this fuss-free recipe is sure to become a staple in your kitchen. Give it a try and taste the difference cream makes!
