Scrumptious scones

These scones with clotted cream and jam are perfect for a traditional English tea or picnic
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Quick-to-make scones make a deliciously tasty treat
Makes around 14 scones


* 85g chilled unsalted butter, cubed, plus extra to grease
* 250g self-raising flour, sifted, plus extra to dust
* 1 tsp baking powder
* 2 tbsp golden caster sugar
* 150ml buttermilk
* 1 medium egg
* A little milk
* Clotted cream and jam, to serve


1. Preheat the oven to 220°C/425°F/gas mark 7.

2. Lightly butter a flat baking tray or cover it with baking parchment.

3. In a large bowl, rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the baking powder and sugar.

4. In a separate bowl, beat together the buttermilk and egg, then make a well in the centre of the flour mixture and use a knife to stir all the ingredients together to make a soft dough.

5. Tip out the dough, lightly knead it on a floured board and roll it out to a 2.5cm thickness
. Stamp out rounds using a 5cm cutter, transfer to the baking tray and brush the tops with milk.

6. Bake in the oven for about 15 minutes until well-risen and golden. Cool until warm on a wire rack. Serve with clotted cream and jam.

Recipe adapted from the book 'Tea at Fortnum & Mason 'published by Ebury Press, £10, hardback.

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