For the ultimate afternoon tea, you have to make homemade scones. Light, crumbly, quick and easy to make. Whip up some double cream, grab your favourite strawberry or raspberry jam and enjoy.
There’s two ways of eating them, and both start by a cutting down the center. The Devon way is to add the cream first, then the jam, and the Cornwall way is jam then cream. Me, being a Devonshire lad, it has to be cream then jam. The other way’s just crazy, and anyone who does it like that is clearly nuts.
Makes 12, with a 5cm cooking ring
- 225g self raising flour
- 1 tsp baking power
- 50g butter, cubed
- 40g sugar
- 150ml double cream
- pinch of salt
- butter, for greasing
- a little milk
- baking tray
- greaseproof paper
- large mixing bowl
- cooking ring
- wire rack.
Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Line your baking tray with greaseproof paper, and grease with a little butter.
Sieve the flour, baking powder and a pinch of salt into a large mixing bowl. Rub in the butter with your fingertips, until there’s no large lumps left. Add the sugar and give everything a stir, before pouring in the cream, and gently mixing. Work the dough into a ball with your hands, no kneading necessary.
Place the dough on a lightly floured work surface, and flatten to around 2.5cm/1″ thickness. Dip your cooking ring in flour, to prevent it from sticking too much. When cutting, push straight down without twisting, and flour the ring before you cut each piece. Any left over scraps can be made into a ball, flattened again and cut.
Place all the pieces on your greased baking tray, leaving 2-3cm space between them. Brush with milk, and bake for 10-12 minutes, until golden.
Once they’re cooked, carefully lift them off with a spatula and leave to cool on a wire rack. If you’d like them to stay a little crunchy on the outside, leave uncovered, otherwise cover with a tea towel.
Serve the Devon or Cornwall way, as above. They don’t keep well, so there’s no need to feel bad about eating them all at once.
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