Scones with Jam and Clotted Cream

During my long career of cookery writing and broadcasting I’ve often been described as being a bit home-spun, which I used to think was a tad unfair – that is, until now. At this particular moment in time it would be a spot-on description, because I am now absolutely full-on home-spun and very proud of it! Today I have washing blowing out on the line, scones baking in the oven and a larder full of homemade jams and jellies, right: strawberry, apricot, raspberry and redcurrant, blackcurrant, Morello cherry and redcurrant jelly. I know you’ve heard already about our newly rediscovered preserving initiative, so this is (I promise) the very last mention of jam. However, we will shortly be venturing into pickles and chutneys, so preserving has still got some mileage (watch this space). Jam has come to the forefront this week because Melanie, my brilliant PA, took her family to Cornwall and we were the fortunate recipients of some sublime, very thick, very yellow clotted cream delivered by our postman just in time for the weekend. So 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.

• Add to favourites
• Add to shopping list
• Email a friend
• Print

  Makes 8 scones

Ingredients
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.

Conversions
Need help with conversions?

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

Method

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.

• Bookmark with:
• Delicious
• Digg
• Facebook
• StumbleUpon