A Proper Cornish Scone

Try Chef Hylton’s Cornish gem of a recipe. Spread with a thick layer strawberry jam, lashings of Clotted Cream and a pot of tea.  Guaranteed to taste even better packed as a picnic and served at the beach.

Scones

Makes 12

480 g Self-raising flour
5 ml Salt
4 ml Baking Powder
150 g Butter
60 g Caster sugar
260 ml Milk

Method

  1. Rub butter into dry ingredients with the tips of your fingers until you have a crumb consistency, add the sugar.
  2. Add milk and bring dough together without handling it too much
  3. Even out dough (about 4-5cm), and cut with a fluted round cutter
  4. Brush only the tops of the scones with milk
  5. Bake 160 degrees for ± 12 minutes or until golden brown

 

Scones – Gluten Free

250g GF Flour
1 tsp GF baking powder
50g Butter, softened
50g Sugar
1 egg
150ml milk
2ml Xantham Gum

  1. Mix together
  2. Glaze with egg
  3. Bake 200 degrees for 10 minutes