As we head into the warmer weather it's the perfect time for afternoon tea, out on the law or inside. This recipe is Steve's Devon standard, honed over many years of baking, and the tiny hint of sweetness works well. Serve with strawberry, raspberry, blackberry, gooseberry or plum jam and clotted cream. Lemon, lime or passion fruit curd also work well. To make fruit or cherry scones, just add fruit in - see the note in the recipe for quantities.
Plain Devon Scones
Ingredients
450g self-raising flour
2 rounded tsp baking powder
75g butter, cut into cubes
50g caster sugar
2 eggs
200ml skimmed or semi-skimmed milk
Method
1. Pre-heat the oven to 220C (200C fan). Grease & flour two baking sheets.
2. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir the sugar through. *
3. Beat the eggs into a measuring jug then top the liquid up to about 300ml with the milk. Keep 2 tbsp back for glazing the tops before baking.
4. Add the egg & milk a little at a time, beating thoroughly. The mixture should be slightly wet and sticky.
5. Don't overwork the dough, but on a floured surface flatten or roll it out to about 1.5cm thickness.
6. Press the scones out with a round cutter (size depending on preference, we used 5cm here). Gently knead any remaining dough, re-roll and cut.
7. Place the scones on the prepared baking sheets, brush with the remaining egg & milk mixture, and bake for 10-15 minutes.
8. The scones are ready when golden, well-risen and a tap to the bottom gives a hollow note.
9. Cool on a wire rack, although they are best served warm. Cover with a clean cloth to keep them moist.
10. Any remaining scones can be frozen, then defrosted for a couple of hours at room temperature before warming in the oven.
* To make fruit or cherry scones, simply add 75g sultanas or mixed fruit or chopped glace cherries to the dry mix before adding the liquid ingredients.
Find out how to create the perfect afternoon tea for friends and family.
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Want more afternoon tea recipes?
Blueberry and Lemon Scones
Cappuccino Caramel Torte
Spiced Pear and Apricot Frangipane Cake
Berry Cream Sponge Cake
Coconut, Mango and Lime Cake
Fairy Cakes
Plain Devon Scones
Ingredients
450g self-raising flour
2 rounded tsp baking powder
75g butter, cut into cubes
50g caster sugar
2 eggs
200ml skimmed or semi-skimmed milk
Method
1. Pre-heat the oven to 220C (200C fan). Grease & flour two baking sheets.
2. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir the sugar through. *
3. Beat the eggs into a measuring jug then top the liquid up to about 300ml with the milk. Keep 2 tbsp back for glazing the tops before baking.
4. Add the egg & milk a little at a time, beating thoroughly. The mixture should be slightly wet and sticky.
5. Don't overwork the dough, but on a floured surface flatten or roll it out to about 1.5cm thickness.
6. Press the scones out with a round cutter (size depending on preference, we used 5cm here). Gently knead any remaining dough, re-roll and cut.
7. Place the scones on the prepared baking sheets, brush with the remaining egg & milk mixture, and bake for 10-15 minutes.
8. The scones are ready when golden, well-risen and a tap to the bottom gives a hollow note.
9. Cool on a wire rack, although they are best served warm. Cover with a clean cloth to keep them moist.
10. Any remaining scones can be frozen, then defrosted for a couple of hours at room temperature before warming in the oven.
* To make fruit or cherry scones, simply add 75g sultanas or mixed fruit or chopped glace cherries to the dry mix before adding the liquid ingredients.
Find out how to create the perfect afternoon tea for friends and family.
Pin it:
Want more afternoon tea recipes?
Blueberry and Lemon Scones
Cappuccino Caramel Torte
Spiced Pear and Apricot Frangipane Cake
Berry Cream Sponge Cake
Coconut, Mango and Lime Cake
Fairy Cakes
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