Proper Cornish scones for the ideal cream tea When serving your cream tea don’t forget to do it the Cornish way, jam first and then clotted cream! time: 20 minutes makes: 12 Product: Farmhouse Butter ingredients 500g plain flour 15g baking powder pinch of salt 100g caster sugar 100g diced butter 250ml milk method Sieve flour, baking powder, sugar and salt into a bowl. Using just your fingertips, rub the butter into the flour until it is no longer visible. Add the milk and mix well. Once it starts to come together, turn out on to a lightly floured surface and knead gently until it forms a smooth, soft dough. Preheat the oven to 200 degrees /Gas Mark 6. Roll the dough out on a lightly floured surface to 2.5 cm thick and cut into rounds with a 5cm cutter. Place on a baking tray lined with parchment paper. For the egg wash, mix ingredients together in a small bowl and brush the tops of the scones twice. Bake in the oven for approximately 15 minutes. Do not over-bake them or they will be dry. Serve them warm with Cornish clotted cream and homemade strawberry jam.
Posted on: Fri, 31 Jan 2014 17:37:38 +0000
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