Pyrex National Baking Week

Homemade Family Time
15th - 21st
October 2018

Devon Scones and Clotted Cream

Nibbles
5
Cooking time: 
10-15 minutes
Serves: 
10 - 11
Preparation time: 
15-30 minutes
Tags: 
Ingredients: 
  • 12oz self raising flour
  • 2oz Stork tub
  • 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
  • Clotted cream
  • Strawberry jam
Method: 
  1. Sift flour into bowl, rub margarine in gently using fingers, lifting as you rub to incorporate air, then stir in sugar.
  2. 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.
  3. 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.
  4. 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.
  5. When cool, cut in half, add clotted cream and then strawberry jam.
  6. Scones need to be eaten on the day they are made.

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