Devon Scones and Clotted Cream
| Serves: | 10 - 11 |
|---|---|
| Preparation time: | 20 Mins |
| Cooking time: | 12 - 15 Mins |
Ingredients
- 12oz self raising flour
- 2oz stork margarine
- 7fld/200ml oz milk
- two tablespoons caster sugar
- milk for brushing top of scone
- 2 heaped teaspoons of clotted cream (only using runny part, not crust)
- 6 -7 cm fluted edge round metal cutter
You will also need:
- Clotted cream
- Strawberry jam
Method
- Sift flour into bowl, rub margarine in gently using fingers, lifting as you rub to incorporate air, then Stir in sugar.
- Briefly Whisk together clotted Cream and milk in a glass jug. Make a well in the centre of the mixture, then pour milk/cream into mixture, gently bring together with your hands.
- Gently roll out on floured surface, until about an inch thick, then cut out circles using a round fluted edge cutter. This will make about 10 - 11 scones.
- Place onto a greased Baking tray, brush top of scones with milk, then bake in the oven at 220c for 12 - 15 mins. They should be nicely browned top and bottom, and have a hollow sound, Cool them on a wire tray.
- When cool, cut in half, add clotted cream and then strawberry jam.
Scones need to be eaten on the day they are made.
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