Scones for National Cream Tea Day

 

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.

Scones

Prep Time10 mins
Cook Time15 mins
Total Time25 mins

Ingredients

  • 400g self raising flour


  • 60g caster sugar


  • a good pinch of salt


  • 100g sultanas (optional)


  • 60ml sunflower oil


  • 1 egg, lightly beaten


  • milk


Instructions

  • 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.


Enjoy!

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