Scones with Jam and Clotted Cream - Book of Cakes. Unlive 21/02/2013

When you’ve got lashings of Cornish clotted cream and homemade preserves, you are simply going to have to makes some scones. Traditionally scones were made with buttermilk, which is always a bore to find if you live in the sticks. So instead of buttermilk we used some Greek yoghurt – which not only made fantastically light scones, but later provided us with a Greek-style breakfast with some stretchy Greek Island honey drizzled on top.

Makes 8 scones

Scones with Jam and Clotted Cream - Book of Cakes.  Unlive 21/02/2013
 1½ oz (40 g) butter (at room temperature)
 8 oz (225 g) self-raising flour, sieved
 1½ level tablespoons caster sugar
 a pinch of salt
 21/2 fl oz (75 ml) Greek yoghurt
 21/2 fl oz (75 ml) milk
 a little milk and extra flour (for brushing the tops)
 Pre-heat the oven to gas mark 7, 425F, 220C.

You will also need a greased baking sheet, and a 2-inch (5cm) pastry cutter.


Begin by placing the butter in a large mixing bowl, then sieve the flour in on top of it and, using your fingertips, rub the butter quickly into the flour.

Now stir in the sugar and a pinch of salt, then take a small palette knife and mix the milk-and-yoghurt mixture in, a little at a time.When it is all in, flour your hands and knead it all to a soft dough – if it feels at all dry, add a little more milk.

Next flour a rolling-pin and a pastry board, place the dough on it and roll it out – lightly – to a thickness of about ¾ inch (2cm). Now use your cutter to cut out the scones – the thing to do is not to twist the cutter, but to tap it sharply so it goes through the dough in one go.Place the scones on the greased baking tray, brush the top of each one with a little milk and sprinkle with a little flour.

Bake them high in the oven for 12 – 15 minutes, until they are well-risen and have turned golden-brown on top. Transfer them to a cooling rack and as soon as they have cooled sufficiently, eat them straightaway with the above-mentioned clotted cream and jam.

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