There’s nothing quite like a scone, fresh from the oven. Here’s a traditional recipe from a Cornish kitchen for you to make at home.
Ingredients (makes approximately 12)
The following are the ingredients for plain scones to which you may vary (as indicated below) for fruit or savoury varities.
450 grams of plain flour
2 teaspoons of cream of tartar
1 teaspoon of bicarbonate of soda
1 teaspoon of fine salt
100 grams of unsalted butter, room temperature
225 ml of milk
1 beaten egg (to brush on the top before baking)
(Fruit Scones: add 100 grams of sultanas & 50 grams of caster sugar; Savoury: add 100 grams of a strong cheddar cheese, grated, plus 1 teaspoon of mustard powder).
Pre-heat your oven to 210c.
Sift all of the dry ingredients into a large mixing bowl. If using, stir in the additional dry ingredients/cheese. Cube the butter with a knife, add to the mix and rub together using the tips of your fingers until fully combined.
Make a well in the centre and pour in the milk; now bring together with one hand into a large ball of dough.
Lightly flour your work surface and, using only your hands (not a rolling pin) gently form the dough into circle that is roughly 20cm across and 3cm deep.
Using a serrated cutter (a medium cutter is best, around 6-7cm) cut out the scones and place on a silicon lined baking tray. Bring the excess pieces of dough together again to reform and cut out.
Brush the top of each scone with the beaten egg and bake for 10-12 mins until golden brown.
Transfer to a cooling rack and eat whilst still warm. Scones are best eaten the same day or frozen, on the day of baking, for later use (you can re-warm them in an oven once de-frosted).
… and remember, if you are adding Cornish clotted cream and either strawberry or raspberry jam… it’s ALWAYS jam first !