TEA TIME SCONES WITH CLOTTED CREAM & RASPBERRY JAM

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INGREDIENTS

FOR THE TEA TIME SCONES

  • 450g self raising flour

  • 2 heaped tsp baking powder

  • 75g butter

  • 75g caster sugar

  • 2 large eggs

  • 225ml whole milk Extra flour for dusting

 

SERVE WITH

  • Clotted cream to serve

  • Raspberry jam to serve

SERVES 12

​METHOD

  1. Preheat oven to 220 C.

  2. Line an oven tray with baking paper.

  3. FOR THE TEA TIME SCONES: Place the flour into a bowl along with the baking powder. Add the butter and rub it in until it resembles fine breadcrumbs. Stir in the sugar.

  4. Beat the eggs in a bowl with the milk. Remove a few tablespoons of the egg mixture and set aside to brush the scones with later.

  5. Gradually add the egg mixture to the dry ingredients and stir gently until the mixture forms a soft dough. Lightly dust a surface with flour and place the dough on top, sprinkle the top of the dough with more flour. Roll the dough out until it’s around 1 inch thick. Using a round pastry cutter, cut out rounds of the dough and place them onto the lined tray.

  6. Gently push the remaining dough together, knead a little and then roll out again and cut out a few more.

  7. Brush the scones with the egg and milk mixture. Place on the middle shelf in the oven and bake for 15 minutes or until risen and golden.

  8. SERVE WITH: Remove and cool slightly on a wire rack. Serve with clotted cream and jam.

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