It’s the National Cream Tea Day! Time to bake some classic scones and serve with clotted cream and jam.
225g self raising flour, plus extra for dusting
1 tsp baking powder
a pinch of salt
55g butter, room temperature
25 caster sugar
1 beaten egg/ a dash of milk, to glaze (optional)
jam and clotted cream, to serve
1-1/2” cookie cutter*
*Note: I use a small cutter so my scones are bite-sized. If you use a large cookie cutter to cut the dough, you may need to add extra baking time to the scones. FYI, I bake the scones for 13-15mins in total if a 2-1/2” cutter is used.
Pre-heat the oven at 200C.
Mix flour, baking powder, salt and sugar in a large mixing bowl.
Add the butter in the bowl, rub with finger tips until it turns into a fine crumb mixture.
Add in the milk gradually and gently combine to form a loose dough.
Put the dough on a floured work surface, give it a knead lightly and fold it for 2-3 times.
Pat/Roll the dough to 2cm thick, use the cookie cutter to stamp out the scones.
Place the scones on a lined baking tray, glaze with beaten egg/milk.
Bake for 10mins until well risen and golden to top.
Cool on a wire rack for 5mins before serving with clotted cream and jam.