Time For Cream Tea?
Sharing hot scones and tea in the afternoons is one of the best pastimes, in our humble opinion, especially freshly baked so we’re sharing one of our scone recipes for you to try at home as well as a few of the lesser known scone facts
- Traditionally in the West Country scones are not made with fruit but it’s simple to add if you prefer it that way.
- A scone is closer to a pastry than it is to bread mainly because it doesn’t include any yeast and has almost identical ingredients to a shortcrust with different fat to flour ratios.
- Scone ingredients prefer to be cold so your starting components need to be kept as cool as possible – this will help to guarantee the soft, light and well-risen qualities of your next batch of scones.
- They’re pronounced s-con AND s-cone. After countless surveys, online arguments and polls – even the Queen has weighing in on the debate! – the question has never really been definitively answered.
And of course, the age-old jam first, cream first, we will let you decide for yourselves but we started life in Cornwall, hence our picture.
10 minutes preparation
15 minutes cooking
450g self-raising flour
85g cold unsalted butter
1 tsp baking powder
235ml milk (you choose what kind you need
30g caster sugar
splash of milk
- Combine the flour and butter, either in a food processor or in a mixing bowl, rubbing together the ingredients until resembling breadcrumbs in texture.
- Separately, measure out the milk, followed by the eggs and sugar and beat with a whisk until combined.
- Add the baking powder as the final ingredient by stirring it in.
- Add the wet mixture gradually to the dry, forming a dough.
- Try not to work the dough too much.
- Preheat the oven to 220°C.
- Place the dough on a floury surface, lightly flouring the top also and roll out to roughly 3cm.
- Cut out discs with a pastry cutter, we use 6cm, and place on a flour dusted tray, you may need two.
- Before placing into the oven glaze with an egg wash, crack an egg into a small bowl and add a splash of milk, roughly 1 tbsp. Beat with a fork and brush lightly over the scones.
- Bake for 15 minutes and then place on a cooling wire for 10 minutes or so.
- Serve with clotted cream and strawberry jam. Which order? You decide that yourselves.