Recipe – Classic Cream Tea Scones

A classic indeed, and quite simple to do. The really difficult part is not eating all of them as soon as they come out of the oven. These are light, crumbly and perfect with clotted cream and jam.

To make 10, you will need:

  • 75g unsalted butter, softened
  • 250g self-raising flour
  • 2 tablespoons baking powder
  • 1 large egg
  • 150ml milk
  • 30g caster sugar

Preheat the oven to 200 degrees and grease a baking tray (or use a non-stick sheet).

Sift the flour and baking powder into a large bowl. Dice the butter, add to the flour and use your hands to rub it together and create the texture of fine breadcrumbs. Stir trough the sugar with a wooden spoon.

Beat the egg in a measuring jug and add milk up to 150ml, keeping the rest of the milk for glazing. Beat the egg and milk together, add to the flour and stir with the spoon until you get a wet dough.

Flour a surface and put the dough on it, knead gently then roll with a rolling pin until about 2cm thick.

Using a 5cm circular pastry cutter, cut out dough circles and place on the baking tray. Reroll the dough so you use it all.

Brush the tops of the scones with milk and place in the oven for 10 minutes until golden brown. Allow to cool a little, enjoy warm or you can cool completely and reheat later, they microwave really well in a very short time.

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