Scones with Clotted Cream and Jam
Scones are a traditional Cornish afternoon tea snack that are best served with clotted cream and raspberry jam. Together with a nice cup of tea, it forms the traditional Cornish cream tea. Cream tea was served in English tea rooms during the Commonwealth but nowadays you can get scones almost anywhere. They are a light afternoon snack and can even be served for breakfast. You can have scones with nearly anything, try them with one of the homemade preserves in this issue. This light and fluffy biscuit can be stored for up to 1 week and is great as a little snack between meals.
Recipe Tester Feedback: "Quick, easy and delicious! I made them to take to a friends place for morning tea and they were all gone very quickly!" - Sarah
Contains: Gluten / Dairy / Egg
Preparation Time 10 minutes
Cooking Time 12-15 minutes
Cannot be frozen
- caster sugar - 75g
- plain flour - 390g, extra for dusting
- baking powder - 1 Tbsp
- salt - pinch
- milk - 170g
- butter - 90g
- egg - 1
- cream - clotted
- jam of choice - or preserves, try one from this issue!
- Preheat the oven to 180C and line a baking tray with baking paper.
- If you need to make your own caster sugar, add the sugar (75g) to the bowl now and grind Speed 9 / 3 seconds.
- Add the sugar (75g), flour (390g), baking powder (1 Tbsp), salt (pinch), milk (170g) and butter (90g) to the bowl. Mix Speed 6 / 20 seconds.
- Place onto a floured surface and roll out to 3cm thick.
- Cut out rounds with a cookie or pastry cutter. Dip the cutter into flour between each cut.
- Place the scones onto the prepared tray.
- Crack the egg (1) in a small bowl. Whisk slightly.
- Brush over the top of the scones and bake in the oven for 12-15 minutes. Remove and serve warm with clotted cream and fresh raspberry jam.