Cream Tea, how British. I make hundreds of scones every week (well i do live in Devon), they are so popular with lashings of clotted cream topped with strawberry jam, definitely the best seller. Quick and simple to make and if you make too many they do freeze very well. For an extra treat I top them with sliced strawberries…heaven…
Scones/makes about 12
150g unsalted butter (diced and room temp but not too soft)
70g caster sugar
600g self raising flour
18g baking powder
pinch of salt
1tsp vanilla essence
180g of milk
Measure the flour, salt and the baking powder into a large bowl. Add the diced butter and rub it with your fingertips until the mixture resembles breadcrumbs. Add sugar. For ease I measure eggs and milk combined. Place another bowl on the scales, add two eggs and top up with the milk to 250g, add vanilla essence and whisk well. Add the egg mixture to the dry ingredients, mix it well until it forms a dough. It is important not to overwork it, be gentle,let’s say if the dough looks like it has a slight cellulite, it is done. Turn the dough on to a lightly floured surface and flatten it with your hand or rolling pin to a thickness of 2-2.5cm. I use a 6cm fluted cutter to stamp out the scones, don’t worry if you haven’t got one, just cut square scones with a knife, they will taste as delicious as a round one. Arrange on the baking tray and bake in pre-heated oven to 160C for 20/25 min.
Don’t forget the clotted cream and your jam preserve!
For a traditional Devon cream tea simply spread lashings of clotted cream onto the scone and top off with your favourite strawberry jam; for a Cornish cream tea reverse the toppings…