Scone, jam, cornish clotted cream, pot of tea – heaven. Cornwall is renowned for its cream teas, and as they invented them (sorry Devon!) they should know a thing or two about it. We serve plenty of cream teas every day at Outlaw’s in Rock. Somehow they taste that little bit better when you can sit outside on the terrace overlooking the estuary.
Preheat the oven to 180ᵒC.
Mix the flour and butter together until you form a light crumb. Whisk the milk and sugar to dissolve the sugar, then add the milk to the flour and butter. Quickly and gently bring the dry and wet ingredients together, until you form a soft wet dough. It is important you do not overwork this dough – It should look like thick lumpy porridge.
Lightly flour a work surface and roll the dough out until 3” thick. With a 3” pastry cutter, cut out the scones.
Tip: Do not twist the cutter, just push straight down. This will mean your scones will rise evenly and not fall off to one side.
Once you have cut as many scones as you can, reform the dough gently, just enough to cut out an extra round. Avoid doing this more than once, otherwise your scones will not form a neat scone shape.
Place the scones on to a tray lined with baking parchment and brush each one with milk. Place the tray in the preheated oven and bake for 20 minutes until the scones are golden brown and double in size. Allow to cool on a cooling rack for 10 minutes before serving.
You know how to serve them! Its just whether you put the jam or the cream on first?