Is it cream or jam first? I always had a “cream first and jam on top” preference until a recent holiday to Cornwall, where I, of course, had to do lots of testing of cream teas. I have now converted to jam and a dollop of clotted cream on top. Tastes even better than before.
The recipe here is a classic sweet scone. You can create whatever flavour you like. Best with clotted cream and strawberry jam, we love them with home-made lemon curd (see last month’s recipe). They are easy to make as long as you remember to treat them gently. Why not try them with fresh strawberries for Wimbledon?
450g/1 lb SR flour
2 teaspoons baking powder
75g/3 oz softened butter
50g/2 oz caster sugar
2 free range eggs
about 225 ml/1/2 pt milk
- You need a hot at fan 200oC/Gas 7 and cover your greased baking trays with parchment paper.
- Add flour, baking powder and butter and mix to resemble breadcrumbs
- Add eggs to a measuring jug and add milk to make up ½ pint.
- Add to breadcrumbs until you get a sticky mixture. If you like fruit scones, add a handful of sultanas and mix in.
- Turn out onto a floured surface and gently fold over until it coalesces into a ball
- Roll out gently to 2cm thickness with a fluted cutter, lift straight out, and don’t twist.
- Bake for about 10-12 minutes until they have risen and are golden brown.
Suggestion:- Add grated zest of 1 lemon and a little bit of lemon juice. You may want to reduce the milk a little or bake a little longer as the mixture is a bit wetter.
If you would like the recipe please visit our recipe book on our website at www.baskervillesteashop.co.uk/baskervilles-recipe-book
Or you can pick up a recipe when you come to visit us
Hope to see you soon
Baskervilles Tea Shop
66 Alderman’s Hill, N13 4PP, 0208 351 1673
Monday – Saturday 9.00-5.30, Sundays and Bank Holidays 10-5