Week 14, session 3

I love scones. Savoury or sweet, I just love them.

These scones were plain, sweet scones served with clotted cream and jam. I prepared them both the Devonshire way and the Cornish way and although I knew at the time what that meant in terms of order of toppings, I can’t now and to be honest, although a cream then jam advocate, they were equally as good!

This is a really quick and easy recipe which I will be using again again for both fruit, floral and savoury scones.

Nailed this one!


  • 225g self raising flour
  • 60g salted butter
  • 1/2 tsp salt
  • 30g caster sugar
  • 100ml milk
  • Rub the fridge cold butter into the flour until there are no clumps of butter
  • Add the salt and the sugar a d mix to combine
  • 3/4 of the milk a s mix to form a dough. Add a little more if it looks a little dry until the dough comes together
  • Work quickly and gently into a smooth ball remembering that the less you work it the better
  • About 1 inch then use a round cutter to cut out your scones
  • Place them on a lightly floured baking tray
  • Reform the remaining dough and repeat to make a further 2 or 3 scones
  • For a soft finish, sprinkle the tops with flour or for a
  • Cook the scones in the oven for about 12 minutes until golden and well risen. Look at the dough where the cracks have formed – this should be white, not grey.
  • Leave to cool then cut them in half and top with jam and cream, or cream and jam 🙂

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