Fiona’s Devonshire Tea Scones

This is the BEST scone recipe ever.  If you follow this recipe to the letter, I guarantee your scones will be good enough to serve to the Queen!  Perfect scones, EVERY TIME!!

Ingredients

450g self-raising flour

100g butter, cut into small pieces

100g caster sugar

250ml full cream milk (plus a little extra for glazing)

Method

Preheat oven to 220 degrees celsius.

1. Sift the flour into a bowl.  Add the butter and rub into the flour using your fingertips and lifting the flour as high as you can whilst doing so (to aerate it as much as possible) until the mixture resembles fresh breadbrumbs.

2.  Stir in the sugar.

3. Pour in most of the milk and stir using a round-bladed knife to form a soft dough, adding more of the milk if necessary.

4. Turn onto a lightly floured surface and knead gently (only once or twice – go for the least amount of kneading possible so that the scones stay light and aerated) to form a smooth ball.

5. Roll or press the dough out to a thickness of 2cm.  Using a 6cm round cutter, stamp out 12 rounds, gently re-rolling the trimmings (again taking care not to overhandle the dough).

6. Place the scones on a flat tray covered with baking paper and lightly brush the tops with milk.  Bake for 12 – 15 minutes until golden.  Transfer onto a wire rack to cool slightly and then serve with jam and cream.