Whether you're in the jam or cream first camp, you'll love this simple scone recipe
Added on
June 6, 2018
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 …
Lightly grease a baking sheet with oil and preheat the oven to 200°c / gas 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.
Supported by
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
Lightly grease a baking sheet with oil and preheat the oven to 200°c / gas 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.
Lightly grease a baking sheet with oil and preheat the oven to 200°c / gas 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.
Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter.
Cookie & Privacy policy
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
