You simply can't beat a traditional British Cream Tea - who doesn't love a nice cup of tea served with a scone with clotted cream and jam?! The known cream tea was served in Devon at the Tavistock Abbey in the 11th century which means the scones should be served the Devonian way where the cream goes on first and the jam second..
Portions: 4
Ingredients
- 225g Self Raising Flour
- 1 tsp Baking Powder
- 25g Caster Sugar
- 50g Butter
- 1 Egg
- Up to 100ml of milk
- Handful of Sultanas is you so wish
Equipment
- Baking Tray
- Round Cutter
- Mixing Bowl
- Measuring Jug
- Wire Rack
Mise en Place
Instructions
- Preheat the oven to 200°C
- Lightly grease a baking tray
- Put the Flour, Baking Powder and Sugar in a mixing bowl along with the Butter and using your fingers, rub all the ingredients together until they look like breadcrumbs
- Crack the Egg in to a measuring jug and add enough milk to bring it to 100ml
- Pour/Stir the Egg/Milk in to the mixing bowl until it becomes nice and sticky
- Lightly flour your work surface and knead it lightly - it's at this point you can add some Sultanas if you wish, just work them in to the mix as you knead it
- Roll the mixture out to around 2cm thick
- Cut in to as many rounds as possible (I like to use an 8cm cutter)
- Place on to the baking tray and brush with a little milk
- Bake for 12-15 minutes or until they have risen sufficiently and have gone a nice golden brown colour.
- Remove the scones from the baking tray and place on a wire rack to cool
I managed to get 4 nice scones out of the mixture along with a chefs treat one from the scraggy ends!!
Serving Suggestion(s)
Serve with a pot/cup of tea and either do it the Devonshire way or the Cornish way:
Devon Way: Scone + Cream + Jam
Cornish Way: Scone + Jam + Cream
Personally I prefer the Cornish way where you put the jam on first and then lashings of clotted cream on the top!