At Waterside our scones are always popular and most often just eaten with butter as a morning treat. But as the weather warms up and the days get longer once again, who can resist the temptation of going the whole hog and having a proper Devon cream tea with plenty of jam and clotted cream.
The only question is which do you spread on first!
Ingredients – Makes 8-10 scones
500g Self-raising flour
2 teaspoons Baking powder
Pinch of salt
1 Egg & a little more milk
What to do:
1. Sieve the flour and salt into a large bowl.
2. Dice up the butter and rub into the flour using your fingertips until it is all incorporated and you have a sandy texture.
3. Mix in the sugar, baking powder and sultanas.
4. Add the milk and mix together until you have a soft but not too sticky dough.
Tip; don’t over work the dough as you mix in the milk, once it has come together, stop. You are looking for a soft textured dough for scones, not elastic and springy as you would for bread.
5. Turn out onto a floured surface and roll out to 4cm deep.
6. Allow to rest for 20 minutes before cutting out with a 70mm cutter and placing on a baking sheet or parchment.
7. Beat the egg with a little milk in a small bowl and using a pastry brush, brush the tops of the scones before baking for approximately 25 minutes in a pre-heated oven at 165°C.
8. Allow to cool on a wire rack before serving with jam and clotted cream.