Scones
The little cakes of afternoon tea, served warm in London with clotted cream and strawberry jam.
Ingredients
- 350 g flour
- 1 tablespoon of baking powder
- 85 g cold butter
- 3 tablespoons of sugar
- 175 ml milk
- 1 teaspoon of lemon juice
- 1 egg for glazing
- Clotted cream and strawberry jam
How to make it at home
- Preheat the oven to 220 °C.
- Mix the flour with the baking powder and a pinch of salt and rub in the diced butter until it looks like sand. Add the sugar.
- Warm the milk with the lemon, add it and mix with a knife without kneading.
- Pat the dough out to 4 cm thick and cut out rounds with a cutter, without twisting it.
- Brush them with egg and bake for 10–12 minutes. Serve them warm with cream and jam.
The trick: Cream first or jam first: Devon and Cornwall argue about it.