Scone Recipe to celebrate
National Cream Tea Day!
I don’t think you need a special day to enjoy a delicious Cream Tea!
Any day is a good day to indulge in a homemade scone or cake… moreso now when it’s not so easy to go out for a treat with family and friends.
National Cream Tea Day (usually the last Friday in June) was launched to raise awareness of this British classic. If you are in Devon, then it is always ‘cream first’ on your scone (pronounce it as you like) and it has to be clotted cream! Top with the jam of your choice, or try it with lemon curd for a change.
Here’s a recipe for a plain scone which is quick to make. Best eaten warm straight out of the oven. Make sure you have a pot of clotted cream too!
225g Self Raising Flour
1 teaspoon baking powder
35g softened butter
110ml milk (approx)
- Put oven on at 220C
- Grease a baking tray or line with parchment paper
- Measure the flour and baking powder into a large bowl. Add the butter and rub it in with your fingers until mixture looks like fine breadcrumbs. Add the sugar and mix.
- Beat the egg with the milk, saving a little for glazing.
- Make a well in centre of dry ingredients and pour egg & milk in. Stir until you have a soft dough. You want the mixture a little on the wet side.
- Turn the dough onto a floured surface and flatten it out using your hands. No need for a rolling pin. You want a thickness of about 2cm.
- Use a scone cutter and stamp out scones. Gently push out onto the greased or lined baking tray.
- Glaze with remaining egg and milk and bake for 10-15 minutes until risen and golden.
- Serve with clotted cream and jam.
Hints and tips:
- Don’t twist your scone cutter into the mixture. Stamp out the scone and carefully tease it out onto the baking sheet and it will rise better.
- Leave your scones to rest for 15 minutes (if you can) before glazing and putting in the oven – this helps the mixture to stabilise and gives a better bake.
- You should be able to carefully break the scone in half without using a knife.