Scones are a quick bread, they can be savoury, sweet or plain. They are very popular in the United Kingdom, a classic treat from Devon (England) where they produce the best cream and butter of the country!

For me the way to enjoy scones is to eat them hot, straight from the oven. Add regular butter and it is heaven! But the English love to have them with clotted cream (a very thick cream from Devon and Cornwall) and strawberry jam. Scones and a cup of tea are part of what is know as the Cream Tea, a kind of Afternoon Tea which is the British version of our tea time.

You can enjoy your own Cream Tea wherever you are; quick and easy to prepare, this is the perfect recipe to make with the whole family.

If you are making scones with kids, have all the ingredients prepared and ready to be used. Don’t worry about flour flying everywhere, just enjoy a wonderful and fun time all together!

Portions 6-7 scones   Prep Time: 30 minutes

Ingredients 

250g self raising flour

Pinch of salt

55g cold unsalted butter

150ml milk

25g sugar

1 egg beaten with some milk to glaze

Equipment

Baking/Parchment paper

1 oven tray

1 scale

Round cutters, about 5cm (or a glass)

1 big bowl

1 cutting board

1 knife

1 small bowl

1 brush (or the back of a spoon)

Instructions

1. Preheat the oven 220 C/425F/ Gas 7; line the oven tray with baking paper
2. Cut the butter in small cubes (prepare it in advance if you’re cooking with kids)

3. Mix the flour and the salt and rub in the butter with the tips of your fingers (it should look like wet sand)

4. Add the sugar and stir

5. Add the milk. Slightly flour a surface and knead until it looks smooth and soft (do not over knead)

6. Flatten the dough on the table with your hands to reach a thickness of 1-2cm (remember to slightly flour the surface under the dough)

7. Cut it out in circles and put it on the oven tray (slightly flour the cutters before using them)

8. Glaze the top of each scone with the egg wash

9. Bake for 10-12 minutes or until they look golden and well risen

10. Prepare the tea and eat the scones straight from the oven with butter or clotted cream!

 

Tip. Scones are small. Double the recipe if you love bread.

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Resource: BBC.