A cream tea is most definitely my favourite afternoon indulgence. I love the Britishness of it all and it how it is so reminiscent of summer. It simply must be served with some good Cornish clotted cream and deliciously fruity Strawberry jam. This recipe has been tried and tested many times and they always come out perfect.
450g/1lb strong white flour, plus extra for dusting
5 tsp baking powder
75g/2¾oz unsalted butter, plus extra for serving
75g/2¾oz caster sugar
2 free-range eggs, lightly beaten plus 2 egg yolks for glazing
135ml/4¼fl oz milk
Firstly preheat the oven to 220C/425F/Gas 7. For these scones I baked them in a four-door aga in the roasting oven (top right) with a plain shelf above the scones to reduce the temperature slightly.
Sift together the flour, baking powder and salt into a bowl then add the butter and rub into the flour, creating a fine breadcrumb consistency.
Add the sugar and two eggs, lightly beaten, and mix well. Add the milk, a little at a time, working with a wooden spoon to form a smooth dough. Add a little extra milk if the mixture is too dry.
Roll on a lightly floured work surface until 2cm/¾in thick. Dip a 5cm/2in pastry cutter into the flour then stamp out rounds from the dough, using one sharp tap and not twisting the dough as you cut – twisting the scone mix will result in an uneven rising.
Flip the scones over and place onto a baking tray. Brush the beaten egg yolks over the top of the scones, taking care not to let any run over the edges.
Place the scones on a greased baking tray and bake in the pre-heated oven for 10-12 minutes until golden-brown.
Allow to cool slightly, then serve while still warm and pile high with strawberry jam, butter and clotted cream. Simply delicious!
^ The crack going horizontally through the middle of the scone indicates a good bake. You should be able to gently twist the scone and it split perfectly in half ready for the jam and cream.