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.
Scone Recipe
8
5 minutes
10 minutes
British
Baking
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.
Ingredients
- 235g organic plain flour
- 2 tsp baking powder
- 75g butter
- 2 tbsp of sugar
- 50g raisins/ sultanas (optional)
- 1 egg (beaten)
- 100ml milk
Directions
- 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!
