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Classic scone recipe

Whether you're in the jam or cream first camp, you'll love this simple scone recipe
scone with jam and cream

We asked talented chef Chris Tanner, co-owner of Barbican Kitchen in Plymouth, for his fail-safe classic scone recipe so you can rustle up your own afternoon tea at home. Just don’t get us started on whether it’s jam or cream on top …

www.barbicankitchen.com

Makes    12
Oven temp    200°c / gas 6
  • Oil for greasing
  • Self raising flour 450g
  • Baking powder 3 tsp
  • Crushed sea salt a pinch
  • Butter 75g, cubed
  • Caster sugar 50g
  • Milk 225ml
  1. Lightly grease a baking sheet with oil and preheat the oven to 200°c / gas 6.
  2. Sift the flour, baking powder and salt into a mixing bowl. Add the butter and rub into the flour until it resembles fine breadcrumbs.
  3. Stir in the sugar, then add the milk – a little at a time – to form a soft dough.
  4. 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.
  5. Brush the tops of the scones with a little milk and bake for 12-15 minutes until light golden brown.
  6. Remove from the oven and cool on a wire rack. Serve with good quality strawberry jam and clotted cream.

Supported by

Indy Cafe Cookbook Volume 2

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
  • Milk 225ml

Method

  1. Lightly grease a baking sheet with oil and preheat the oven to 200°c / gas 6.
  2. Sift the flour, baking powder and salt into a mixing bowl. Add the butter and rub into the flour until it resembles fine breadcrumbs.
  3. Stir in the sugar, then add the milk – a little at a time – to form a soft dough.
  4. 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.
  5. Brush the tops of the scones with a little milk and bake for 12-15 minutes until light golden brown.
  6. Remove from the oven and cool on a wire rack. Serve with good quality strawberry jam and clotted cream.
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  • Oil for greasing
  • Self raising flour 450g
  • Baking powder 3 tsp
  • Crushed sea salt a pinch
  • Butter 75g, cubed
  • Caster sugar 50g
  • Milk 225ml
  1. Lightly grease a baking sheet with oil and preheat the oven to 200°c / gas 6.
  2. Sift the flour, baking powder and salt into a mixing bowl. Add the butter and rub into the flour until it resembles fine breadcrumbs.
  3. Stir in the sugar, then add the milk – a little at a time – to form a soft dough.
  4. 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.
  5. Brush the tops of the scones with a little milk and bake for 12-15 minutes until light golden brown.
  6. Remove from the oven and cool on a wire rack. Serve with good quality strawberry jam and clotted cream.

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