Now I’m not usually one to celebrate National food days but I couldn’t let National Cream Tea Day go by without a little mention. A light feathery scone topped with strawberry jam and finished off with a dollop of cool, creamy clotted cream is one of my many guilty pleasures.
This is my treat once a week. A couple of good books from the library, a quiet corner in the local coffee shop and my scone, jam and cream.
Perfect ‘me’ time.
- 400g self raising flour
- 60g caster sugar
- a good pinch of salt
- 100g sultanas (optional)
- 60ml sunflower oil
- 1 egg, lightly beaten
- Preheat oven to 190° C (375° F).
- Sift the flour, sugar and salt into a mixing bowl.
- Add the sultanas if you are making fruit scones.
- Add enough milk to the sunflower oil and beaten egg to make up to 250ml.
- Add the wet ingredients to the dry mixture.
- Mix lightly until the mixture comes together and you have a soft but not sticky dough.
- Turn it out on to a lightly floured surface and pat it slightly to a height of about 3cm.
- Cut into circles using a cookie cutter (do not twist the cookie cutter as this will stop them rising).
- Put the scones onto a baking tray.
- You can brush the tops with some of the milk/egg mixture but I prefer not to.
- Bake for 12 - 15 minutes.
- Cool on a wire rack.
- Serve with strawberry jam and clotted cream.