Classic scones with jam and clotted cream
Scones were first mentioned by a Scottish poet in 1513. The small, round quick breads are usually split in half and served with jam and cream as part of traditional morning or afternoon tea.
There are two possible pronunciations of the word 'scone', illustrated by the following poem:
I asked the maid in dulcet tone
To order me a buttered scone;
The silly girl has been and gone
And ordered me a buttered scone.
Ingredients (serves 8)
- 350g (3 cups 1/8) self-raising flour, plus more for dusting
- ¼ tsp salt
- 1 tsp baking powder
- 75g (1/3 cup) butter, cut into cubes
- 3 tbsp caster sugar
- 175ml (3/4 cup)milk
- 1 tsp vanilla extract
- lemon juice
- beaten egg, to glaze
- jam and clotted cream, to serve
Heat oven to 220°C/fan 200°C/gas 7/420 °F. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar. Lightly warm the milk. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
Make a well in the dry mix, then add the liquid and combine it quickly. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round, about 4cm deep.
Take a 5cm cutter and dip it into some flour. Plunge into the dough, then repeat until you have four scones. Press what’s left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto the baking tray.
Bake for 10 minutes until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream.