- 225g plain flour
- 3 tsp baking powder
- 50g unsalted butter (cubed)
- 2 tbsp Tate & Lyle Caster Sugar
- 120ml milk
- beaten egg, milk or flour (to finish)
- butter, whipped or clotted cream and strawberry/raspberry jam
HOW TO MAKE THIS RECIPE
- Pre-heat the oven to 200°C/Fan180/400°F/Gas 6
- Sift the flour and baking powder into a bowl then rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the Tate & Lyle Caster Sugar and mix well.
- Make a well in the centre, pour in the milk and mix to a soft elastic dough.
- Knead lightly on a floured surface and pat out to about 2cm (¾”) thickness. Using a 5cm (2”) plain or fluted biscuit cutter, dip into a bowl of flour then stamp into rounds, placing them on a lightly greased baking sheet.
- Gather up the trimmings and cut out more rounds. Brush with the beaten egg or milk for a glossy finish or sprinkle with a little flour for a soft finish.
- Bake for 12-14 minutes until well risen and golden brown. Leave to cool on a wire rack then serve warm, split and spread with butter or cream and jam.
Did you know that the difference between a Cornish and Devon Scone is the cream order? For a Cornish Scone, pop the jam on then the cream and for a Devon Scone, a dollop of cream goes first followed by the jam!