The Sunday Project- Make scones for eating in the sun

20130721-141414.jpgThe sun’s out, strawberries are in season and it’s the weekend.  Time to get outside and enjoy cream tea in the garden. Here is my recipe for scones. They are perfect with Rodda’s clotted cream and homemade strawberry jam. I love them with fresh strawberries too, especially Buttervilla’s super tasty heritage varieties.

 

You will need:
350g self raising flour
one teaspoon of baking powder
25g caster sugar
85g cubed butter
190ml of buttermilk or milk soured with a sqeeze of lemon
A generous handful of sultanas/raisins/currants/stem ginger/chunks of chocolate (all optional additions)
a beaten egg or a splash of milk (for a beautiful golden finish)
Preheat your oven to gas mark 7 (200’c)
  • Fist combine the butter, flour, sugar and baking powder in a bowl using your fingers to make little breadcrumbs as if you were making pastry or biscuits.
  • Next add your desired addition; sultanas or raisins for classic scones or stem ginger for some spice (when finished these ginger scones are great with clotted cream and marmalade).
  • Pour the buttermilk or soured milk in a little at a time continually stirring gently with a metal spoon to bring the dry mixture together until it forms a doughy ball in the centre of the bowl.
  • Place your dough on a heavily floured surface, press it out, fold it over and re press it a few times until it become stretchy (there is no need to over work it like bread dough).
  • Press the dough out until it is about 4cm thick all over, I tend not to bother with a rolling pin for scones but I am sure there is no harm is using one if you prefer.
  • Use a floured round cutter to cut scones from your dough and place on a warm baking sheet.
  • Refold the leftovers and repeat until all the mix is used up.
  • Paint the tops with a beaten egg or milk.
  • Bake in the centre of the oven for about 20 minutes until the tops are golden brown.
Serve warm from the oven or halved and toasted with jam and clotted cream or juicy, fresh strawberries. Remember to do it the Cornish way and always spread your jam on first! Enjoy with a cup of tea or a glass of strawberry lemonade.

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