Cornish Scones

This recipe is one of the simplest ones you will find on this blog. It’s perfect for those of you who do not class yourself as a ‘baker’, or those who are even too lazy to bake! I love this recipe because it only requires four ingredients and none of them need to be weighed…


Self-raising flour

Pinch of salt

Baking Butter (Use Stork butter if it is accessible to you or any unsalted butter)

Semi-skimmed Milk

Pre-heat the oven to 200°c/Gas Mark 6 and grease a wide baking tray with butter.

Pour the flour into a mixing bowl, (I usually use half a 1kg bag if I have a few mouths to feed), and add the pinch of salt. (Make sure that it is a pinch, otherwise it will be too salty). Add a generous amount of milk to the flour and stir using a wooden spoon. The mixture should not be too wet, neither too dry. Add more flour if the mixture is too wet, or more milk if the mixture is dry. Add a few tablespoons of butter to the flour, and using your fingertips dissolve the butter into the flour. The mixture should have a slight yellow colour, but if it is still white from the flour then add more butter.

Ensure that the mixture is not too sticky, but should have a dough-like feel. Form the mixture into small balls, and pack them side-by-side in the baking tray. (Tip #1: the scones will expand so make sure there is no space in between them, so that they keep their shape. Tip #2: You can use pastry/cookie cutters to give the scones the ‘professional look’)

Bake for 30-40mins or until completely cooked inside. You will know if they are cooked when the inside is no longer wet. (Tip #3: Use a pastry brush to baste the tops and sides of the scones with milk 5mins before taking them out of the oven. This will add a golden brown colour.)

Serve with Clotted cream, strawberry jam and a side of strawberries. Perfect for a heavy breakfast, tea parties or an afternoon snack.

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