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.


Prep Time10 mins
Cook Time15 mins
Total Time25 mins


  • 400g self raising flour

  • 60g caster sugar

  • a good pinch of salt

  • 100g sultanas (optional)

  • 60ml sunflower oil

  • 1 egg, lightly beaten

  • milk


  • 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.


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