Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Devon Scones and Clotted Cream

Cooking time: 
10-15 minutes
10 - 11
Preparation time: 
15-30 minutes
  • 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

You will also need:

  • Clotted cream
  • Strawberry jam
  • Sift flour into bowl, rub margarine in gently using fingers, lifting as you rub to incorporate air, then stir in sugar.
  • 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.
  • 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.
  • 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.
  • When cool, cut in half, add clotted cream and then strawberry jam.

Scones need to be eaten on the day they are made.