Strictly speaking, scones don’t need a dollop of clotted cream or jam - they’re scrummy enough, especially when served straight from the oven - but, of course, the beauty of the simple scone is its versatility. Go plain, load them up with fruit or opt for the cream tea variety - it’s entirely your choice. This recipe is the easiest teatime treat and can be whipped up in a matter of minutes. Enjoy!
- 225g self-raising flour
- Pinch of salt
- 50g butter
- 25g caster sugar
- 150ml milk
- 1 egg, beaten to glaze, or alternatively use a little milk
- Preheat oven to 220C/424F/Gas mark 7. Lightly grease a baking tray.
- Mix together the flour and salt and rub in the butter. Stir in the sugar and then the milk to make a soft dough.
- Turn onto a floured work surface and knead lightly. Pat out to 2cm thick and, using a 2cm cutter, stamp out rounds and place on the baking tray. Repeat until all the dough has been used up.
- Brush the tops of the scones with the beaten egg (or milk) and place in the oven, bake for 12-15 mins until well-risen and golden.
- Cool on a wire rack and serve with a jam of your choice and clotted cream.
Jam first or cream? It’s a debate that’s divided households and families for decades. But did you know that in Cornwall it’s strictly jam first, and in Devon it’s cream? So go on, which are you - Cornish or Devonian?