Plain Scone (Cream Tea) Recipe

There’s nothing quite like a freshly baked scone.

In just around 30 minutes, you can have them golden on the outside and soft and fluffy inside. A perfect weekend treat, an afternoon tea extra, or simply “just because.”

We’ve kept this recipe simple and traditional, leaving you with only one big decision… will you top your scone with jam first (the Cornish way) or cream first (the... other way)?

Ingredients:

375g self-raising flour, sieved
3 tbsp caster sugar
85g unsalted room temperature butter, cubed
1 tsp baking powder
175ml room temperature milk
1 egg

Toppings:

- Clotted cream tub, try Rodda’s or Trewithen Dairy.
- Boddington’s Preserves Strawberry Conserve jar (or choose another flavour from our range if you prefer).

Equipment:

Baking tray
Baking paper
Oven gloves!
Scone cutter (we used 7cm)
Measuring jug
Pastry brush
Medium-sized mixing bowl
Sieve
Kitchen scales
A teaspoon measurement
Cooling rack

Method:

Preheat oven to 200 degrees C (fan).
Sieve the flour and baking powder into a medium-sized bowl.
Add the cubed room-temperature butter. Rub the butter and flour together with your fingertips until the mixture resembles fine breadcrumbs.
Add room-temperature milk to the bowl. Use a cutlery knife to combine until the mixture looks shaggy – don’t over mix! The less you ‘work’ the dough, the better.
Tip the dough out onto a floured surface and use your hands to bring the dough together. No rolling pin required.
Using your cutter, stamp out as many rounds as you can. Then, gently press the dough together and stamp again. Repeat this step until you have used up all the dought. TIP: Don't be tempted to twist the cutter. Simply stamp and pull straight up. This helps ensure your scones get a great rise!
Place the scones onto a baking tray, use baking paper if your baking tray isn’t non-stick.
In a jug, gently beat an egg with a fork. Then, using a pastry brush, brush the egg over each scone. This will help the scones turn a beautiful golden colour.
Place in the oven for 10-12 minutes until
lovely and golden.
Keep an eye on your scones, you may need to turn them halfway through cooking to get an even colour on top.
Leave to cool slightly on a baking tray.
Serve with a generous spoonful of Boddington’s Strawberry Conserve and a dollop of clotted cream, preferably jam first of course (the proper Cornish way!).