baking · vegetarian
Afternoon tea scones
Tall, tender plain and raisin scones with a shiny yolk-and-cream glaze, served warm with clotted cream and strawberry jam in the grand-hotel tradition.
- Time
- 40min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
You'll need: Oven.
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Method
-
1
Heat the oven to 200°C (400°F). Rub the butter into the flour, baking powder, sugar and salt until sandy.
-
2
Whisk the eggs and milk, add to the bowl and bring together gently. Don't overwork. Fold raisins into half if you like.
-
3
Pat out 2.5 cm (1 in) thick and cut 6 cm (2.5 in) rounds straight down without twisting.
-
4
Brush the tops only with the yolk-cream glaze and rest 15 minutes, then glaze again.
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5
Bake 12-15 minutes until risen and golden. Serve warm with clotted cream and jam.
