About the Recipe
Light, buttery, and perfectly crumbly—classic scones are the heart of a traditional cream tea. Served warm and split open, they’re topped with sweet strawberry jam and a generous dollop of rich clotted cream, creating a simple yet indulgent pairing.
Whether enjoyed in a countryside tearoom or at home with a pot of Earl Grey, this timeless combination is pure comfort and elegance in every bite.
Ingredients
350g self raising flour
1/4 teaspoon salt
1 teaspoon baking powder
85g butter, cubed
3 tablespoons caster sugar
175ml milk
1 teaspoon vanilla extract
Squeeze of lemon
1 egg, whisked
Clotted cream and jam for serving
Instructions
Step 1
Preheat the oven at 220 degrees or 200 degrees for fan assisted ovens.
Step 2
Mix the self raising flour, salt, caster sugar and baking powder, before adding the cubed butter; mix the butter in using your fingers, continue mixing until a crumble forms.
Step 3
In a microwaveable dish, heat the milk in the microwave for 30 seconds and then mix in the lemon juice and vanilla extract.
Step 4
In the dry mix, create a well in the centre of the flour and the liquid mix, using a cutlery knife, slash mix continuously until a dough forms.
Step 5
On a floured surface, knead the dough out so that its 3 cm tall. Once evenly rolled out, use a round cutter to cut equal sized scones. Place them on a baking tray, lined with baking paper. Repeat the process with the left over dough and once again place on the tray.
Step 6
Brush the top of each scone with some of the whisked eggs; this will give the scone top a slight brown; place in the oven and cook for 10 mins.
Step 7
Once the tops are browned slightly, remove from the oven and serve hot or cold with some jam and clotted cream.