by Barry Lewis


350g self raising flour (12 oz)
pinch salt
1tsp baking powder
6tbsp butter
3tbsp sugar
180ml milk (0.75 cups)
clotted cream & jam to serve

Oh scones, how could I resist making thee for British Recipe Month, what a classic! If you have missed the other British recipes this Month, such as shepherds pie, bakewell tart or toad in the hole check them out, but scones are the ultimate cream tea assistant, with gorgeous clotted cream and strawberry jam filling you must give these a go!

Start off with your mixing bowl adding together the self raising flour, salt and baking powder, mixing together until combined. Now with the butter at room temperature cut into cubes add to the flour mixture and using your fingers and thumbs rub together until a fine breadcrumb texture is created. Pour the sugar into the bowl and mix through.

Next pour in the milk and work through with a spatula to form the scone dough. It is at this stage you can add raisins, currants or cheese if you want to make it savoury, I decided to keep my plain today. Put the dough onto a floured surface and roll out or make into a ball shape and press out to get it about 3 or 4 cm thick.

Using a cookie cutter cut circles out of the dough reusing as you go any cutoffs. Beat together an egg and brush on the tops or use milk if you want to get a golden finish on top of the scones. Place on a baking sheet and bake for 10 – 12 minutes until golden brown and risen.

Allow to cool on a wire rack then slice in half and serve with a good dollop of the cream and jam.

A marvelous classic British recipe for you to try out, hope you like them!