Homemade Scones
Traditional homemade scones with jam and clotted cream. Remember it's jam first, then clotted cream!
HOMEMADE SCONES
Who doesn't love a traditional Cornish cream tea? Warm fluffy scones, sweet strawberry jam and cold unctuous clotted cream!
There really is nothing better on a warm, sunny, summer afternoon than a cup of tea and one of these yummy scones, piled high with jam and Cornish clotted cream.
Why not have a go at making these traditional Cornish scones at home? Scones are really easy to make and a great bake for children to have a go at too. You might also like my air fryer scones recipe on Effortless Foodie!
A CORNISH CREAM TEA
A traditional Cornish cream tea, or afternoon tea, consists of a pot of English tea, scones (or sometimes a yeasted Cornish 'split'), strawberry jam and clotted cream.
The best way of serving a cream tea has been the subject of fierce debate between Devon and Cornwall. The Devonian method requires the clotted cream to be put on first, the Cornish method being the reverse. Being a proud Cornish maid, I'll stick to jam first!
In more recent times, savoury afternoon teas have become more popular, swapping the sweet scone for a cheese scone, butter and pickle instead.
WHAT IS CLOTTED CREAM?
Clotted cream is a smooth thick cream made from heating unpasteurised full fat cow's milk that is left in a shallow pan for many hours.
The gentle heating causes the cream to rise to the top and 'clot', which is then skimmed off into a bowl.
I remember my grandmother making clotted cream every Sunday morning on her hob, ready to be served with Sunday tea.
Nowadays clotted cream is made on an industrial scale by modern machinery.
TOP TIPS FOR MAKING THE HOMEMADE SCONES
My homemade scone recipe calls for buttermilk. If you can't get hold of buttermilk, you can make your own by squeezing some lemon juice into the same amount of whole milk (in this case 300ml) and leaving it to stand at room temperature for 20 minutes before using. The buttermilk helps the scones become light and fluffy.
You don't need a rolling pin to roll out the dough. Just shape it with your hands for rustic scones.
The scones are best eaten fresh, but they can be frozen. When you want to eat them, take them out of the freezer and pop them in a hot oven for 5 minutes to heat up.
OTHER BAKED GOODIES YOU MIGHT LIKE
TRY THIS NEXT!
Cornish Fairings are another traditional bake from Cornwall. Sweet and gingery, they are perfect for dunking in your cup of tea.
PIN THE SCONES FOR LATER!
Time to give these delicious homemade scones a try? Read on for the step by step recipe!
Yield: 8 scones
Homemade Scones
Prep time: 15 MCook time: 10 MTotal time: 25 M
Traditional homemade scones with strawberry jam and clotted cream.
Ingredients:
- 450g Self Raising Flour
- 1/4 TSP Salt
- 100g Butter, cold and diced into cubes
- 70g Caster Sugar
- 300ml Buttermilk
- 1 TSP Vanilla Extract
- Milk to glaze
- Jam and Clotted Cream to serve
Instructions:
- Preheat the oven to 220°c (200°fan). Line a large baking sheet with baking paper.
- In a large bowl rub together the flour, salt and butter until you get a fine breadcrumb consistency.
- Stir in the caster sugar with a metal knife.
- Pour the buttermilk and vanilla in a microwaveable bowl and heat for 30 seconds then pour into the flour. Mix with a knife then bring together with your hands into a soft dough.
- Place the dough on a floured surface, shape into a round, about 4cm thick and stamp out 8 scones using a 4cm cutter.
- Place the scones on the baking tray, glaze with milk and bake for 10 minutes.
- Let the scones cool slightly before splitting the scones with your hands and serving with jam and clotted cream.
Calories
389.34
389.34
Fat (grams)
12.98
12.98
Sat. Fat (grams)
7.96
7.96
Carbs (grams)
59.26
59.26
Fiber (grams)
1.55
1.55
Net carbs
57.72
57.72
Sugar (grams)
15.47
15.47
Protein (grams)
8.18
8.18
Sodium (milligrams)
916.45
916.45
Cholesterol (grams)
35.18
35.18
Calories and nutrition for 1 scone
This is such a perfect combination!
ReplyDeleteHello,
ReplyDeleteI’m really keen to try this recipe, but I’m curious about where in the oven to place the scones? Middle shelf or lower third? :)
Hi there! The middle shelf would be best. Enjoy!
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