We asked super talented chef Chris Tanner, co-owner of Barbican Kitchen in Plymouth, for his fail-safe recipe for a classic South West scone so you can rustle up your own tea at home. Just don’t get us started on whether it’s jam or cream on top …
You will need
Oil for greasing
Self raising flour 450g
Baking powder 3 tsp
Crushed sea salt a pinch
Butter 75g, cubed
Caster sugar 50g
- Lightly grease a baking sheet with oil and preheat the oven to 200°c / gas mark 6.
- Sift the flour, baking powder and salt into a mixing bowl. Add the butter and rub into the flour until it resembles fine breadcrumbs.
- Stir in the sugar, then add the milk – a little at a time – to form a soft dough.
- Lightly knead the dough on a floured surface and roll out to about 2.5cm in thickness. Using a 6cm pastry cutter, cut out 8 rounds and place on the greased baking sheet. Chill in the fridge for 20 minutes.
- Brush the tops of the scones with a little milk and bake for 12-15 minutes until light golden brown.
- Remove from the oven and cool on a wire rack. Serve with good quality strawberry jam and clotted cream.