Scones

Scones are delicious baked goods, often served with cream and jam as part of a traditional cream tea. Originally from Scotland, they are crisp on the outside and soft on the inside. The term “scone” originally referred to a round, flat, unleavened cake cooked on a griddle and cut into triangular wedges, known as a “bannock.” In Scotland, the terms are often used interchangeably. Scones are lightly sweetened and typically served with clotted cream and strawberry jam, though there are many variations, including savoury versions.

Makes

20 Scones

Preparation Time

20 minutes

Resting Time

30 minutes

Baking Time

15 minutes

INGREDIENTS

For the dough:

300g Italian type 00 flour
10g baking powder
3 level tbsp sugar
A pinch of salt
100g butter
100g milk
2 eggs

To serve:

300 ml whipping cream
350g jam

METHOD

In a bowl, combine the sifted flour, baking powder, sugar, and salt. Add the cold butter, cut into small pieces, and mix until the texture resembles fine sand. Add the milk and eggs and mix until well combined. Form the dough into a ball, wrap in cling film, and refrigerate for 30 minutes.

Preheat the oven to 180°C.

After resting, roll out the dough to about 1.5 cm thickness and cut out rounds using a 5-6 cm cutter. Place the scones on a baking tray lined with parchment paper, brush with milk, and bake for about 15 minutes until risen and lightly golden. Remove and let them cool.

Whip the cream. Slice the scones in half and fill with whipped cream and a spoonful of jam. Place the top back on and serve.