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Classic Cream Tea Scones

November 7, 2009


Clotted cream. Even the very name sounds thick and gloopy on the tongue. Which is why I like it so much, and why I had to bake these scones (because even I’m not trashy enough to eat clotted cream by the spoonful, next to the kitchen sink). Don’t do what I did and not invite anyone to share these scones with, because you will end up with a half-uneaten tub of clotted cream, and then you will have to find ways to avoid looking trashy. My solution? Spread them on toasted English muffins for a decadent if not slightly repulsive breakfast. Recipe taken from The London Cookbook.

Classic Cream Tea Scones

  • 250 g self-raising flour
  • a pinch of salt
  • 1 tsp baking powder
  • 50 g unsalted butter, cut into cubes
  • 25 g caster sugar
  • 1 medium egg
  • 125 ml natural yoghurt

Preheat oven to 220C.

Sift the dry ingredients (except for the sugar) together, then rub the butter into the flour mixture until it resembles breadcrumbs. Add the sugar and mix.

Whisk the egg and yoghurt together, then add it to the rest of the ingredients and fold gently until a sticky dough forms. Its consistency should feel quite soft, yet malleable.

Roll the dough out to a 2.5 cm thickness. I did this the lack-of-roller way by using a glass. Just remember to lightly flour the surface, otherwise you’ll find yourself peeling the dough off the glass rather than rolling it flat. Using a cookie cutter, cut into 15 cm rounds (this is where my glass served a dual purpose – it was my makeshift cookie cutter). You can also cut them into squares if you’re lazy and don’t want to re-roll the dough after cutting out the rounds.

Place on a greased baking sheet and brush the tops with a bit of yoghurt as a glaze (optional). Bake for 10-15 minutes and serve immediately with a good dollop of clotted cream and brightly coloured jam.

IMG_4590As you can see, I rolled the dough out too thinly at some points, since I wasn’t using a rolling pin.

IMG_4593Despite the lack of uniform shape, the scones had a lovely crumb (if a little dense), and who cares what it looks like when you’re just going to slather spoonfuls of cream and jam onto it before stuffing it into your mouth (daintily, of course)?

2 Comments leave one →
  1. November 14, 2009 11:49 am

    I just came accross your blog on off_ths! Its gorgeous! Its made me so so hungry!

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