Cream tea scones
Plain Scones with Jam and Clotted Cream
A scone for a cream tea is a plain, risen, soft-crumbed round of dough, baked until golden and split and spread with jam and clotted cream.
A travel guide describes afternoon tea with sandwiches, cakes and scones.
The recipe rubs butter into self-raising flour, mixes in sugar and an egg and milk into a soft dough, pats it to 2 cm, cuts rounds without twisting and bakes 8 to 10 minutes at 220°C.
Ingredients
For the scones
- 250 g self-raising flour, plus extra for dusting
- 1 heaped tsp baking powder
- 40 g softened butter
- 30 g caster sugar
- 1 large egg
- About 100 ml milk, in all, with 1 tbsp kept for glazing
- Butter, for greasing
To serve
- Jam
- Clotted cream
Method
- Heat the oven Heat the oven to 220°C and grease two baking trays.
- Rub in Mix the flour and baking powder in a bowl, rub in the butter until it looks like breadcrumbs, then stir in the sugar.
- Make the dough Beat the egg in a measuring jug and add milk to make 100 ml in all, keeping 1 tbsp aside for glazing. Gradually mix into the dry ingredients until you have a soft, slightly sticky dough.
- Cut Pat the dough to 2 cm thick on a floured surface and cut with a 4 cm fluted cutter without twisting. Gather the trimmings, pat out again and cut more.
- Glaze and bake Put the scones on the trays, brush the tops with the reserved milk and bake for 8 to 10 minutes until well risen and golden brown. Cool on a wire rack.
- Serve Split and serve with jam and clotted cream.
Food safety
Hot trays and a hot oven burn: use oven gloves.
Do not twist the cutter, or the scones rise unevenly.