Saturday, 12 August 2017


I love scones so I decided to share mine with you. If you've never made any before, or don;t know how ... now's your chance!
I didn't have any clotted cream so I cheated and used whipped, with a generous dollop of raspberry conserve.  A nice, simple recipe that you should be eating within the hour, provided they've cooled down enough that is.

You will need:

  • 75g butter, chilled and cubed - plus extra for greasing tray
  • 350g self raising flour - plus extra for rolling out
  • 1.5 T-sp baking powder
  • 30g caster sugar
  • 75g sultanas (optional with variations below) *
  • 150ml approx, milk - plus extra for brushing top of scones
  • 2 large free range eggs, beaten
  • Clotted cream or whipped cream if you can't get anything else
  • Jam / conserve (jelly for our American cousins)
  • No fruit at all
  • Dried cranberries
  • Currants
  • Raisins 
How to:
  1. Pre-heat the oven to Gas #7 / 220C / 425F
  2. In a chilled mixing bowl, rub together the flour, butter and baking powder until the mixture resembles breadcrumbs
  3. Mix in the fruit and the sugar
  4. Add both the eggs and mix with a wooden spoon
  5. Add a little milk at a time until there are some 'breadcrumbs' left them mix with your hand until it binds into a ball. Do not add too much milk so the mix becomes too wet it should 'clean' the bowl (see below)
  6. Wrap in cling film or drape a tea towel over the bowl and allow to rest and chill in the refrigerator for about 20 minutes
  7. Once chilled, roll out to 2cm thick and, using a cutter or a glass, cut and place on the greased baking tray (see below)
  8. Bake at the centre of the oven for 15 minutes until golden brow
  9. Allow to cool (see below)
Step 5

Step 7

Step 9

Once cooled, cut in half and add a generous dollop of cream and another of jam. Whether you're and jam then cream or cream then jam person, the choice is ultimately yours

This link will also give you the "recipe" for a nice afternoon cream tea.


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