This quintessentially British tea time classic is a requirement at any springtime celebration, with a generous dollop of organic jersey clotted cream and spread of strawberry jam.
April 21, 2023
This quintessentially British scone recipe is a must have at any spring time celebration, topped with a generous dollop of organic jersey clotted cream and strawberry jam.
235g organic plain flour
2 tsp baking powder
2 tbsp of sugar
50g raisins/ sultanas (optional)
1 egg (beaten)
Preheat the oven to 200C/fan or 180C/gas 6. Then in a large mixing bowl sift in the flour, baking powder and a pinch of salt .
Chop the butter up into small chunks and add to the bowl, rubbing it into the flour mixture with your fingers until it resembles breadcrumbs.
Stir in the sugar and raisins (if you are using them).
Gradually add in the egg and milk until a firm dough forms without overworking it.
Put your dough on a lightly floured surface, then pat it out into a circle with a thickness of around 2cm, then cut out the scones using a 5-6cm cookie cutter.
Place the scones on a non-stick baking sheet before brushing the tops with a bit of milk, then bake for around 12-15 minutes until they are golden on top and fully risen.
Serve with a generous dollop of organic clotted cream and strawberry jam. We recommend the Devon way, with the cream on the bottom and jam on top!