The English Summer - lazy days, Wimbledon tennis, village cricket, Henley Regatta and of course, cream teas! There are few culinary delights that the English can lay claim to that are as perfect and delicious as a full-on Cream tea. And no summer event in the UK would truly be complete without one. The key component of that sublime tea-time experience is the humble scone, elevated to perfection by the addition of clotted cream and a jam of your choice - although you’re mad if you choose anything but raspberry! In this video, we’ll take you through, step-by-step, a foolproof way to to create perfect English Scones at home. Quick and easy, you’ll be serving up a taste of English summer to your friends and family in no time at all. What are you waiting for - you’ve only one decision left to make - jam on first? Or cream?
350g Self-raising flour
1/4 tsp Sea salt
1 tsp Baking powder
85g Unsalted butter - cubed
45g Caster sugar
175g Whole milk
1 tsp Vanilla paste
1 x Squeeze of lemon juice
1 x Free range egg - beaten - for glazing
Makes about 8 large scones
- Preheat the oven to 200℃ (392℉) for at least 30mins before baking.
- Sieve the flour into a large mixing bowl add the salt and baking powder. Stir together with a wooden spoon.
- Place the cubes of butter in the mixing bowl with the flour mixture and, using the tips of your fingers, rub in the butter until you have a light bread-crumb like consistency.
- Sprinkle in the caster sugar and stir to combine with a wooden spoon.
- Warm the milk in the microwave (about 30secs) or in a small saucepan until warm (not hot). Add the vanilla paste and a squeeze of lemon juice and stir to combine. The milk will separate slightly - this is supposed to happen!
- Make a well in the centre of the flour mixture and pour in the milk mixture. Using a small cutlery knife, or a pallet knife, stir in the milk to form a soft dough. It will be wet and sticky at first. Use a gentle touch with this and only mix until just combined or your scones will be dense and heavy.
- Sprinkle a little flour on the work surface and tip out the dough and using your hands gently shape into a flat round about 3-4cm thick.
- Using a small (5-6cm) cutter carefully but briskly punch out your scones and transfer them to a baking sheet. You may need to re-roll out the dough to get all 8 scones made. Punch straight down and don’t be tempted to twist the cutter.
- Brush the tops of the scones with the beaten egg.
- Place the tray in the oven and bake for 10mins. After this time the scones should be risen and golden on top. Remove from the oven and place on a cooling rack.
- After about 20-30mins the scones are ready to be eaten slightly warm. Classically served in the UK with clotted cream and raspberry or strawberry jam. British summer-time heaven on a plate. Enjoy!
Download the recipe as a PDF.