Devon Cream Tea Scones
Light, tall scones served the Devon way: clotted cream first, then strawberry jam. Ten minutes of mixing and twelve in the oven.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •Baking tray
- •Round cutter
Nutrition
Per serving, approximate
- Calories
- 320 kcal
Instructions
- 1
Heat the oven to 220C and line a baking tray.
- 2
Rub the butter into the flour until it looks like breadcrumbs, then stir in the sugar.
- 3
Warm the milk, add the lemon juice and vanilla, then stir it in with a knife.
- 4
Pat the dough out 4cm thick. Do not roll it thin.
- 5
Cut rounds straight down without twisting and set them close together on the tray.
- 6
Brush the tops with milk and bake for 10 to 12 minutes until risen and golden.
Chef's tips
Handle the dough as little as possible and never twist the cutter, or the scones rise crooked.
Serving suggestions
Cooked Devon Cream Tea Scones?
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