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Cornish Scones Recipe

Cornish Scones, jam and clotted cream
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Cornish Scones, jam and clotted cream

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.

 

 

INGREDIENTS FOR 6 SCONES

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

Nutrition information per portion
 
PREPARATION TIME
: 40 minutes (includes 30 minutes to "rest" the pastry
 
COOKING TIME: 15 minutes
 
DIFFICULTY: Easy
 
FREEZE: The cooked scones (without jam and cream filling) will freeze very well. Let them cool, place in a freezer bag and freeze for up to three months. Ideally wrap each scone in aluminium foil to keep them separate.
 
SERVINGS: 6
 
EQUIPMENT: 1 baking tray, 1 rolling pin, a 5cm / 2in pastry cutter. The pastry cutter is optional, you can use the rim of a small glass about 5cm in diameter to cut out the scones.

PREPARATION

Cut the butter into small cubes to make mixing easier. Lightly grease a baking tray with butter or cooking oil.

RECIPE INSTRUCTIONS

STEP 1

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
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Flour and butter mixed for Cornish Scones

STEP 2

Stir in the sugar and milk to mix to a soft dough, again using your fingertips.

Finished dough for Cornish Scones
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Add sugar and milk for Cornish Scones

STEP 3

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
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Roll dough into a ball

STEP 4

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
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Rolled out pastry

STEP 5

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
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Uncooked Cornish Scones on a baking tray

STEP 6

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
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Brush Cornish Scones with milk

STEP 7

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
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Cornish Scones served on a plate

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