You just can’t beat a cream tea, it’s one of the greatest pleasures offered up in the British countryside.
You simply won’t find an old English town without a tea shop with scones in the window and clotted cream ready to go.
While we’re all home for a while, why not make your own?
This is my grandmother’s recipe, given to her by her mother, which was given to her by her mother, and so on.
They’re as easy as can be!
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You’ll need 4 ingredients –
8 heaped tbsp self raising flour
Quarter pack of butter (about 62g)
Pinch of salt
Pre-heat your oven to 200C/400F and add 8 heaped tbsp to a big mixing bowl.
Chop off about quarter of a block of butter.
Chop into little chunks and add to your flour.
Now using just your finger tips, break up the butter, lifting the flour as you go.
Keep going until you end up with a bowl of breadcrumbs. Make a well in the middle and pour in your milk.
Use a knife to bring it all together into a sticky dough.
If it’s too dry add a splash more milk.
It should look something like this…
Dust a surface with flour.
Roll your dough in it.
Gently squish it to about 1.5inches thick, taking care not to knock the air out of it or work the dough too much.
Cut out your scones using a scone cutter, cookie cutter or glass.
Squidge up the leftovers and do it again until you run out of dough.
Place onto a baking tray lined with parchment paper.
Bake for 10-15mins depending on your oven.
Cool on a wire rack.
To serve split the scone open, slather in whatever you please!
Sweet or savoury.
Personally I like jam and clotted cream.
A proper British cream tea.
Scone in 60 seconds!