A real classic and something you don’t see around as much these days – but they are delicious and definitely worth bringing back. These are light and fluffy and perfect to watch Jubilee celebrations with a family, friends, and a pot of tea.
The trick to get these scones just right is to not overwork them, to treat them gently and use your hands to mix well. The age-old question of cream then jam or the other way round is something that will never be agreed on but for the record I jam first then add the cream.
As always this recipe is available as a handy collectible pdf but only to our loyal members of our B&P sweet community. Make sure you are fully signed up to get these recipes emailed to you each week. You can sign up HERE.
Now if you don't have time to make these then you can order them from us during B&P Platinum Jubilee Week only - Order HERE.
Makes: 12 scones
Serves: 6 with 2 per person
Prep time: 15 minutes
Cook time: 12 minutes
Cooling time: 10 minutes
500 g Self-raising flour (plus more if you need and more for dusting)
300 g Cream, thickened
300 g Milk
1 tsp Caster sugar
½ tsp Salt
2 Egg yolks
Splash Cream, thickened
½ tsp Salt
- Preheat your oven to a hot 200C/220C fan forced.
- Sieve the flour and add the salt and sugar, add the cream and milk.
- Mix the ingredients and mix to make a soft dough using a knife or pastry scraper, not a spoon. Be light with your fingers and try not to overwork the dough.
- Place on a lightly floured bench and pat out to a thickness of about 3 cm.
- Use a 70 cm cutter to cut scones out of the dough. Dip the cutter in flour first and do not twist the cutter when removing, straight up and down is the best way.
- Push left over dough together and lightly knead, cut remaining scones until all the dough is used but do not roll out more than three times.
- Place the scones on a lined baking tray and make the egg wash by mixing the yolks with the cream and salt.
- Carefully egg wash the top of each scone using a pastry brush, try to not let egg wash drip down the side of the scones which will affect the straightness of your scone rise.
- Bake in the oven for about 10 - 12 minutes until they are golden on the bottom and top.
- Cool for 10 minutes before dusting with icing sugar if using.
- Serve with lashings of jam and whipped cream!
** This recipe can be altered to be gluten free by replacing the Self Raising Flour with Gluten Free SR Flour AND 1 teaspoon of Xantham gum. Add dry ingredients as above.
Icing sugar for dusting - optional
Strawberry jam - essential
Whipped and lightly sweetened cream with vanilla if you like
You can freeze these scones by allowing them to cool completely and then placing into a sealed container. Freeze for up to 3 months and allow them to defrost thoroughly before warming before filling.