Guest Recipe: Emily Scott's Seaside Madeleines

Hot from the oven and brushed with jam, one of these light sponges is never enough. {v, nf}

Emily Scott’s cooking is deeply tied to the rhythms of the sea—simple, elegant dishes that celebrate both place and season. In Time & Tide, she brings this philosophy to life, weaving together recipes that are inspired by the beautiful Cornish coast.

These seaside madeleines are a perfect example - light, delicate sponges, baked in upcycled scallop shells, they bring a touch of the shoreline to the table, making them as beautiful as they are delicious. As Emily says herself, one is certainly never enough.

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Take a deep dive into Emily’s recipes and adventures over on her Instagram and Substack.

SEASIDE MADELEINES

{v, nf}

THE INGREDIENTS

• 100g unsalted butter

• 100g golden caster sugar

• 2 large free range eggs

• 100g plain flour

• 1⁄4 teaspoon baking powder

• Pinch cornish sea salt

• 1 lemon, zested

• Melted butter, for greasing

• 3 tbsp rhubarb jam, to glaze (or any jam you love)

- Scallop shells, washed, scrubbed and brushed with butter and dusted flour.

THE METHOD

Lightly butter the scallop shells and dust with flour. Gently melt the butter in a pan. Allow to cool. Sift the flour and baking powder and add the sugar, lemon zest and salt into a bowl. Beat the eggs lightly and whisk into the mixture followed by the melted butter. If the mix is a little thick add a splash of milk (you are looking for a ribbon consistency) cover and chill the batter for at least one hour or preferably overnight.

Preheat the oven to 180C, once at temperature, ladle or spoon the batter into the buttered and floured madeleine moulds or like me use scallop shells as moulds. Bake for 8-10 minutes. I love madeleines just brushed with jam and dusted with icing sugar, but of course dipping the end in melted chocolate is extraordinarily good or dip the warm sponges into Pedro Ximénez.

Cook’s note - If you have time it really is good if you can leave the batter to rest for at least an hour or if you can get ahead overnight. Best eaten straight away and if there happens to be any left make great sponges for tiramisu or trifle.

Abbreviations:

v- Vegetarian, pb - Plant based, gf - Gluten Free, nf - Nut free, df - Dairy free.

Extracted from Time & Tide: Photography by Krisitn Perers.