Classic Scones With Jam & Clotted Cream

With the Queen’s Birthday on the horizon, we have put together this beautiful recipe to make a true British classic – the scone. Taking less than an hour from start to finish, and being surprisingly easy to get good results, this is a great addition to any tea party or royal celebration! Serve with clotted cream, your favourite jam and a good cup of tea.

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Ingredients – Makes roughly 10 scones

350g self raising flour (plus a little extra for your work surface)
85g butter, cut into small cubes
175ml milk
1/4 tsp salt
1 tsp baking powder
A squeeze of lemon juice (either freshly squeezed or pre-prepared)
1 tsp vanilla extract
1 egg, beaten (for the glaze)
Jam and clotted cream to taste

Don’t Forget!

5cm-6cm Circle Cutter
Baking paper/sheets
A good sized mixing bowl

Preheat your oven to 220C/200C Fan/Gas Mark 7, and line a tray with a baking sheet (don’t put it in yet). Mix the flour, salt and baking powder together, then add the butter to the mix.

Rub the butter in with your fingers for a few minutes until the mix looks like fine crumbs, then mix in the sugar.

Heat the milk in the microwave for 30 seconds in a jug until warm (don’t overdo it!), and add the vanilla and lemon juice. Pop your baking sheet in the oven.

Make a well in the middle of the flour mix, pour the liquid into it and then combine it quickly with a spatula or a cutlery knife.

Scatter some flour on your work surface, and dredge the dough a few times, stretching it and folding it a few times until a little smoother. Shape the dough into a nice round shape, roughly 4cm deep.

Take a cutter around 5-6cm wide, and dip it into some flour. Plunge into the dough, then repeat until you have 4 scones. Repeat until you have another 4, and the remaining dough should yield another 2 (it doesn’t matter if you have more or less!). We recommend using a round cutter, to keep that classic scone shape and we find they rise better in the oven too.

Brush the tops with beaten egg, take the tray out of the oven, put the scones on and pop them in for 10 minutes (or until the tops are golden in colour).