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 Cornish Scones


Click on the picture to enlarge it. We show you how easy it is to make these delicious scones. Serve them with butter and dollops of clotted cream and strawberry jam when they are still warm.

KEY POINTS

 Preparation Time:    Cooking Time:  
 How Difficult  Easy  Freeze?   No
 Servings

6 Scones

INGREDIENTS
The ingredients below will make six scones.


INGREDIENTS

Ingredients

Imperial

Metric

Plain flour 8 ounces 200 grams
Butter

2 ounces

50 grams

Salt Pinch Pinch
Castor sugar 1 teaspoon 1 teaspoon
Baking powder

1 tablespoon

1 tablespoon

Milk

1/4 pint

150 ml

COOKING EQUIPMENT
1 Flat baking sheet

Notes for the Cook!

Method

Turn your oven on now so that it's pre-heated ready to cook your scones later on! Heat settings are 425 degrees F (220 degrees C) gas mark 7.

Method

Sift the flour, baking powder and salt into a bowl.

Cut or Rub in the butter until the mixture resembles fine breadcrumbs. Click on the picture to see the final result.

 
Stir in the sugar and enough milk to mix to soft dough.

 
Roll the dough into a ball, cover and allow it to rest for about half an hour.

 
Turn onto a floured surface, knead gently and roll out or pat to about 2.5 cm (1 inch) thickness.

 
Cut into 5 cm (2 inch) rounds using biscuit cutter or sharp knife and place onto a baking sheet.

Gather up any left over pieces of dough and repeat until it is all is used.



Brush with a little milk, this will allow the scone to colour during the cooking process. 

Put in the oven and bake for 10 to 15 minutes or until lightly brown and springy to the touch, then cool on a wire rack.

Serve with butter and dollops of clotted cream and jam when still warm.

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