Author Notes
What could be more English than a good old scone?
Can anyone imagine a cream tea without some Scones with Berries and Clotted Cream?
I can’t so I had to find a perfect recipe to make them at home. “How to Bake” by much loved Paul Hollywood was very much a useful source. I adjusted the recipe slightly, choosing plain flour instead of bread flour but kept the rest as per original recipe.
Can anyone imagine a cream tea without some Scones with Berries and Clotted Cream?
I can’t so I had to find a perfect recipe to make them at home. “How to Bake” by much loved Paul Hollywood was very much a useful source. I adjusted the recipe slightly, choosing plain flour instead of bread flour but kept the rest as per original recipe.
What else can I say, get set! Bake! —Kirill Greidan
Ingredients
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450 grams
Plain Flour
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50 grams
Plain Flour (for dusting)
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80 grams
Unsalted Butter
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80 grams
Caster Sugar
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1 pinch
Salt
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3
Eggs
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5 teaspoons
Baking Powder
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250 milliliters
Whole Milk
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Jam (Strawberry)
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Clotted Cream
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Fresh Berries (of Your Choice)
Directions
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First of all, preheat your oven to 220C degrees (or 430F degrees) and line 2 baking trays with parchment paper.
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Put flour in a large bowl and rub the butter into it with your fingers. You should end up with a breadcrumb-like mixture.
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Next add sugar, salt, 2 lightly beaten eggs, baking powder and mix until just combined.
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Start gradually add milk to the mixture. First, pour half of the milk, mix gently, then add more, a little at a time. You might not need all of the milk. You should end up with very soft wet dough.
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Using the rolling pin, roll the dough to 2.5cm thick. Using a 6cm cookie cutter sprinkled with some flour, cut out the scones and place them onto a baking tray.
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Leave the scones to rest for 5-10min
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Beat one egg and brush the top of the scones. Make sure the egg doesn’t drip from the top as that will cause an uneven rise.
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Bake for 15min. Let the scones cool down completely before serving.
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Serve with clotted cream, jam, and berries of your choice for a perfect cream tea.
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