I love summer and Cornwall. We recently went on holiday to the North Coast of Cornwall and I baked some truly west country scones. Did you know they are so simple to make and taste better than any bought scone!
You only need four ingredients to make scones: flour, butter, milk & sugar.
Makes 8 large scones or 16 medium scones
Ingredients
450g plain flour
80g butter at room temperature
30g caster sugar
two pinches of salt
300ml milk
To serve:
A jar of strawberry or raspberry jam
Clotted cream
Method
- Pre-heat the oven to gas mark 7, 220°C (Fan 200°C).
- Sift the flour into a bowl and rub the butter into it rapidly, using your fingertips. You use your fingertips so you don't get it warm by using your hands. Being quick is essential to good quality scones.
- Once it's rubbed in add the sugar and salt.
- Then take a knife and use it to mx in the milk little by little. Mix using a cutting action through the mixture.
- Flour your hands a little and knead the mixture to a soft dough. If it feels dry after kneading for a minute or two add a little milk. Make sure the mixture is completely combined, don't over knead about 1min will be fine.
- Flour a clean kitchen worktop and roll out, with a floured rolling pin, gently your scone dough. You are aiming for a thickness no less than 2cm.
- Now use a pastry cutter (or I've used a pint glass before) place it on the dough and tap it sharply so it goes straight through the dough. Don't twist otherwise they end up a funny shape.
- Get as many scones out of the dough as possible. Knead the dough leftovers again and repeat steps 6 & 7 until you have used all the dough. Although I find it easier to just make the last of the dough into a scone like shape!
- Place them onto a baking tray and bake near the top of the oven for 12-15mins.
- Once they turn a golden colour they are ready to be cooled on a wire rack.
- Serve by cutting them in half, adding a layer of jam and clotted cream.
- Eat the same day or they freeze fantastically if you are planning an afternoon tea party.
