Summer back home in Cornwall can mean only one thing……Cornish cream tea’s. Light and moist scones with lashings of strawberry jam and Rodda’s clotted cream served with a refreshing cup of tea. Following a trip home I used to bring scones back from the local bakery for my workmates in London to enjoy. That was until one Easter when I was travelling back early the day after Easter Monday and no bakeries had scones baked yet so I hurriedly threw some together the night I got back so I had something to take into work the next day. I have never been allowed to buy scones since as mine are better than the biggest bakery in Cornwall apparently!
Makes 7-8 scones Ingredients 225g self raising flour 1 tsp baking powder pinch of salt 25g caster sugar 55g unsalted butter (slightly softened) 150ml whole milk (plus extra for brushing)
Pre heat the oven to 220c or gas mark 7.
Sift together the flour, baking powder, sugar and salt into a large bowl. Cube the butter into the bowl and rub into the flour until it resembles fine breadcrumbs.
Add the milk a little at a time using a knife to cut into the dough until it forms a smooth dough.
Wrap the ball of dough in clingfilm and rest for 10-15 minutes before using.
Gently pat the dough out into a circle roughly 2cm thick and use a 6cm/2” round cutter to stamp out the scones. Don’t twist the cutter but press straight down in one sharp tap otherwise the rise will be affected and the scones will be lopsided.
Reshape any leftover dough and cut out the remaining scones. Place the scones on a greased baking tray and brush the tops with milk then bake in the oven for 10-12 minutes until golden brown.
Once cooled serve with strawberry jam or conserve and clotted cream.