Our Liskeard branch like to put their AEG demo kitchen to the test every now and again, baking themselves some yummy treats in the process. This time around, star baker Lorraine has put together a scrummy cream tea scones recipe so you can make them yourself! Are you a #JamFirst person like Lorraine or is it #CreamFirst? If you make these for yourself, be sure to tag us on social media showing us how they turned out.
Ingredients
- 100g Sultanas
- 350g Self Raising Flour
- Pinch Of Salt
- 1tsp Baking Powder
- 85g Cubed Butter (Room Temperature)
- 3 Tbsp Caster Sugar
- 175ml Milk
- 1tsp Vanilla Extract
- Juice Of 1 Lemon
- Egg To Glaze
- Strawberry Jam
- Clotted Cream
Instructions
- Heat oven to 200°C
- Tip flour into a mixing bowl with the salt & baking powder
- Add butter and rub with fingers to a fine crumb
- Stir in caster sugar
- Heat milk for about 20 seconds in microwave. This should be warm, not hot
- Add lemon juice and vanilla extract and mix lightly with a spoon
- Make a well in the dry mix
- Add sultanas and liquid mixture into well
- Mix with a cutlery knife to a soft dough
- Flour your worktop
- Tip out dough and fold over 2-3 times.
- Pat out to about 3cm thick and cut out scones with a scone cutter (5-6cm)
- Place on a baking tray and glaze with beaten egg
- Cook for approximately 10 mins until golden brown
- Once cooled, break open and lavish with jam and cream
Enjoy!
