Coming out of my American kitchen is a bit of British … a wonderful Cream Tea / Scone recipe. The main difference between American and British scones, as far as I can see, is that the British version is less sweet as we use ours as a soft, fluffy base for jam and clotted cream.
In the UK there is an ongoing friendly war between Devon and Cornwall about how one tops the scone … the Cornish way is jam first, then cream and the Devonshire way is cream first, then jam – battle lines have been drawn and many a debate has been had about which one is right. Ultimately, it all ends up making your stomach very happy, but … if I have to say which side I am on, it is of course, the Cornish way!
Ingredients (makes about 6-8):
This recipe is from my recipe binder, so I cannot recall where it originally came from, so to assist with the conversion of grams to ounces, there is a calculator you can use here …
350g self-raising flour, sieved
pinch of salt
1 tsp baking powder
85g butter, cubed and at room temperature
4 tbsp confectioner’s sugar (caster sugar)
175ml whole milk
1 tsp vanilla extract
1 egg, beaten to glaze
Clotted cream and jam to serve
Preheat oven to 425°F (220°C)
Combine the flour, salt and baking powder then sieve into a large bowl
Add the cubed butter to the flour mix and rub it in with your fingers until the mix looks like fine breadcrumbs
Stir in the sugar
Combine the milk and vanilla essence then add this to the flour mix, stirring it in well to make a wet dough
Turn out the wet dough on to a well floured, clean surface and knead/turn the dough 2-3 times and shape into a smooth ball
Dust with more flour and roll out the dough to about an inch thick
Use a cookie cutter (I used a 2.5inch across cutter and got 7 scones) to cut out as many scones as you can – if there is left over dough, roll it out again and repeat the process until all dough is used
Place on a non-stick cookie sheet, brush the top of each scone with a bit of the beaten egg and bake for about 10-15 mins (check after 10 mins) until well risen and golden brown on the top
Remove scones from the cookie sheet and place on a wire cooling rack to cool
Serve warm topped with jam first … then cream … enjoy with a cup of tea!
What do you think? If you have a go at this recipe, let me know how it turns out!