I think you would have to be some kind of hermit not to have noticed that a certain William and Kate were getting hitched today, and I don’t know about anyone else but I loved watching the whole thing unfold on TV. It was such a happy occasion for all of Great Britain, and the world, to enjoy. In honour of the Royal nuptials I thought it was only right to share with you a true British tradition, the Cream Tea, with my fathers scone recipe. Although anything covered in clotted cream and jam is going to taste good, the inevitable stodginess of shop bought scones always makes them disappointing, and when the home made variety are so easy to make there really is no point spending money on them.
8oz self raising white flour
Pinch of salt
1 tsp baking powder
1 egg yolk
Jam and Clotted Cream to serve
- Sieve the flour, salt and baking powder together into a large bowl. Rub the butter into the mixture with your fingertips until the mixture resembles fine breadcrumbs.
- Beat the egg yolk in a small bowl, and then add half of it to the milk. Mix, and add enough of the milk mixture to the flour to make a soft dough. If it is too wet, add a little more flour. (You may also like to add a few drops of vanilla essence at this point).
- On a lightly floured surface lightly roll out the dough to a thickness of about 2cm and cut into rounds (with a cutter or glass of about 2.5 inches). Put these onto a greased baking sheet and brush the remaining egg yolk or a little milk on top to make a glaze.
- Bake at 220C for about 10 minutes until golden and risen. Transfer to a wire rack to cool.
Culinary Know How: FRESHER
Budget: UNDER £4
Kitchen Requirements: BAKING SHEET, LARGE MIXING BOWL, CUTTER OR GLASS, TWO SMALL BOWLS, ROLLING PIN, COOLING RACK.