Friday, January 23, 2009

A True English Scone Recipe

I'm adding some teatime resources in here to share with others :)

This recipe comes straight from England! Serve plain scones with clotted cream and jam (if you can't get clotted cream, see recipe below!). Fruit and cheese scones are delicious with butter.

2 oz butter or margarine
8 oz Self Raising flour
¼ pt of milk (just under)
2 oz fruit
1 oz sugar
3 oz cheese
1 oz sugar

Mix the butter and flour together.
Add the milk stirring constantly.
Add any extra ingredients.
Mix to a doughy consistency.
Roll out to 1/4 inch thick, and cut out with cookie cutters.
Cook in preheated oven, Gas mark 4, 350 degrees, for about 15 minutes or until the scone is golden brown.

Clotted Cream

If you can't purchase clotted cream in your grocery store, you can make this acceptable substitute:


1 stick unsalted butter, softened
½ pt whipping cream


1. Beat butter until creamy (easy with your electric mixer).
2. In another bowl, with clean beaters, whip cream until dry, firm peaks form.
3. Gradually add the whipped cream to the butter, mixing gently with a whisk until it is combined.
4. Refrigerate until ready to use, or freeze (for up to 3 weeks).

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