It’s not teatime without scones, jam and clotted cream so enjoy an afternoon treat at home with this easy recipe.
Prep time: 20 mins
Cooking time: 12 mins
Total time: 32 mins
Skill level: Easy peasy
Costs:Cheap as chips
- 250g (8oz) self-raising flour
- 1 level tsp baking powder
- 50g (1¾ oz) butter
- 2 level tbsp light brown soft sugar
- 125g (4oz) sultanas
- 1 medium egg
- Approx. 100ml (3½ fl oz) milk
- Beaten egg, for glaze
- 1-2tbsp demerara sugar, for sprinkling
- Raspberry jam and clotted cream, to serve
- 5-6cm (2-2½ in) fluted, round cutter
- Baking sheet, lined with baking parchment
- Set the oven to gas mark 7 or 220°C. Sift the flour and baking powder into a bowl then rub in the butter until the mixture resembles fine breadcrumbs. Then, stir in the sugar and sultanas.
- Break the egg into a measuring jug and add enough milk to make the amount up to 150ml (¼ pint). Whisk the mixture with a fork to break down the egg then pour the liquid into the flour mixture and mix to form a soft dough.
- Knead the dough very lightly to make a smooth ball; don’t handle it too much or it will become tough. Roll out dough to about 2cm (¾ in) thickness and cut out as many rounds as possible – the best scones comes from the first rolling. Re-roll trimmings and cut out more scones to use up the dough.
- Place the scones, fairly close together, on the baking sheet. Brush the beaten egg over the top of the scones and sprinkle over the sugar. Bake the scones at the top of the oven for 12-15 mins or until they’re light golden. Remove from the oven and slide on to a wire rack to cool.
- Serve the scones split in half, spread with jam and add a dollop of clotted cream on top.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.