Friday, 14 August 2009
Cornish Cream Teas
Being in Cornwall, I HAD to make my own scones! I’m a very amateur chef, and it didn’t help that I had to guess the measures, but the end result was not only edible but remarkably quite nice! I feel very proud.
For anyone else who wants to make some, here is the recipe that I used (although it was a bit improvised)…
225g Self Raising Flour
25g Caster Sugar
A pinch of salt
1) Heat the oven to 220 C/Gas 7
2) Mix the flour and salt and rub in the butter. Then stir in the sugar and milk (bit by bit - you may not need all of it) to make a dough.
3) Place the dough onto a floured surface and knead it lightly, then pat it out until it is about 2cm thick. Use a cutter to cut out rounds and put them on a greased baking sheet.
4) Brush the tops with some milk.
5) Bake for 15 minutes until golden.
Scones are usually eaten with clotted cream and jam (the jam is put on first if you’re in Cornwall, and the other way around in Devon!).