Serves
8 - 10 people
United Kingdom
How you eat your cream tea will depend on where you’re eating it (it’s cream first, then jam in Devon, but jam first, then cream in Cornwall), and there’s serious disagreement about whether the cream should be double or clotted. What’s not in doubt is that it should always be served in the afternoon, with a pot of tea.
INGREDIENTS:
8 oz (225g) all-purpose (plain) flour
Pinch of salt
2 tsp baking powder
2 oz (55g) butter
2 tbsp superfine (caster) sugar
5 fl oz (150ml) milk
Preheat the oven to 425°F (220°C). Lightly butter a baking sheet and set aside.
Mix together the flour, salt and baking powder. Cut the butter into cubes and, using just your fingertips, rub gently into the flour until it resembles breadcrumbs.
Stir in the sugar. Add the milk little by little and continue stirring until the mixture comes together into a soft dough.
Flour the work surface and then roll the dough out to about ¾ inch (2cm) thick. Use a medium fluted cutter to cut out the scones and place them on the buttered baking sheet.
Brush the scones with a little milk, then bake for 12 to 15 minutes until risen and golden brown. Split the scones and serve with strawberry jam, cream and a pot of tea.