We show you how easy it is to make these delicious scones. Serve them with dollops of clotted cream and strawberry jam filling. Traditionally, Cornish Scones are served with the clotted cream on top of the jam. However, in Devon they typically serve the jam on top of the clotted cream.
Scones date back over 400 years and are believed to have originated in Scotland. For our savoury Cornish scones recipe with step by step pictures see the page here.
The scones of this recipe will store (without jam or clotted cream) in an airtight container for 2 days in cool conditions or 5 days in the fridge.
250g / 8 ounces plain flour
50g / 2 ounces salted butter
A pinch of salt
1 level teaspoon caster sugar
7g baking powder
125ml milk (preferably full fat)
1 egg (for brushing onto the scones before cooking)
Optional (but delicious!) clotted cream and strawberry jam
Cut the butter into small cubes to make mixing easier. Lightly grease a baking tray with butter or cooking oil.
Sift the flour, baking powder and salt into a bowl. Add the cubed butter. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. The reason for using only your fingertips is to keep the mixture cool. Don't overdo this stage, it should only take four minutes or so.
Flour and butter mixed for Cornish Scones
Stir in the sugar and milk to mix to a soft dough, again using your fingertips.
Add sugar and milk for Cornish Scones
Roll the dough into a ball.
The mix is of the correct consistency when it is in a ball and can collect all the odd bits around the bowl into one single ball. If it will not form into a ball, add half a tablespoon of water and try again.
Wrap the mix in cling film and place it in the fridge for 30 minutes to 'rest'.
Turn your oven on now so that it's pre-heated ready to cook your scones later on. Heat settings are 220°C / Fan 200°C / Gas Mark 7 / 425°F.
Roll dough into a ball
Turn the dough onto a floured surface, knead gently and roll out or pat to about 2.5 cm (1 inch) thickness.
Rolled out pastry
Cut into 5 cm (2 inch) rounds using a 5cm pastry cutter or sharp knife and place onto the lightly greased non-stick baking sheet.
Gather up any left over pieces of dough and repeat until it is all used.
Uncooked Cornish Scones on a baking tray
Brush the top and sides of each scone with the beaten egg, this will allow the scones to colour during the cooking process.
Brush Cornish Scones with milk
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 for at least 20 minutes to cool.
Cut each scone in half and serve with lots of clotted cream and strawberry. Do wait until the scones are cool before adding the cream, warm scones will melt the cream and give you a rather soggy mess! Cornish scones are traditionally served with the clotted cream on top of the jam.
Cornish Scones served on a plate