These hearty scones with cream and jam (we ran out of clotted cream so used double cream instead) are quick and easy and according to my kids, ‘Totally YUMMY’ (so much so, they asked for one in their packed lunches today).
Not a fan of raisins however, theose were omitted here but you can add a handful of any dried fruit you fancy (I personally like chopped dates if making for myself).
Let me know if you make them, won’t you! Xander bit into the one below but being honest, I photographed it! We eat what we make here and he couldn’t wait! Ha!
- 350g self raising flour (and more for dusting)
- 1 tsp baking powder
- pinch of salt
- 85g unsalted butter, cubed and softened
- 3 tbsp caster sugar (brown changes the colour of the scones a little)
- 175ml milk (use almond or soya, if you are making these vegan)
- 1 tsp vanilla extract
- squeeze lemon juice
- egg for glazing
- Raspberry or strawberry jam and clotted or double cream to serve
Preheat the oven to 200 c (fan oven).
Add the dry ingredients of flour, baking powder, sugar and salt into a large mixing bowl and stir. Add the butter and rub it in as if you were making a crumble, pinching it into the dry mixture.
Heat the milk in the microwave or on the stove, so it’s lukewarm and add to the middle of the mixture (you can add the butter in a jug with the milk, into the microwave then pour in together if you’re short on time). Next, add the vanilla extract and stir. The initially wet mixture will soon become dough like. Once it does, knead with her hands onto a surface dusted with flour.
Fold over the dough several times over then with a 5cm cutter (I like the ridge edged ones) cut into the dough. You might need to fold the remaining dough once cut into the rest of the dough and knead again before cutting more scones. You should have at least 4 scones with this mixture.
Beat the egg and brush the scones with it before placing them into the oven. Cook for approximately 10 minutes until golden. I like to stick a skewer in to ensure it comes out clean.
Eat the scones warm or cold. We like to place the jam first then the cream into sliced scones, the Cornish way. Enjoy how you like, of course!
If you’re freezing the scones, ensure they are cold first.
They will last for 3 months in the freezer.
My kids like to microwave them from frozen for speediness but you can also pop them back into the oven for 5 minutes to thaw and warm too.