I fell in love with scones and cream when I first set foot on English soil back in 1976. It was my instant immersion into a tradition and a culture. Cream teas have an old-fashioned quality; it is a moment where mobile phones, and virtual life come to a stand still. To savour and relish scones, serve them warm with cream and jam and a perfectly brewed pot of tea.
- 225 g flour
- 70 g unsalted butter
- 50 g caster sugar plus little extra for sprinkling
- 2 teaspoons baking powder
- 120ml whole milk plus a little extra for the glaze
- One hour before, take the butter out of the fridge to let it soften.
- Pre-heat the oven to 200ºC.
- Put flour and baking powder in a bowl.
- Cut the butter into cubes and rub it into the flour with your fingertips until the mixture is crumbly.
- Mix in the sugar.
- Make a well in the middle of the crumble and pour the milk a little at a time while you blend it into the flour mixture. If you find that the dough is becoming wet, do not use up all the milk.
- Lightly knead the dough on a cold work surface such as a marble slab for 3 to 4 minutes.
- Divide into four equal parts and roll each into a sausage-like shape about 4cm thick.
- With knife cut into 4 cm rounds and arrange them on a baking sheet covered with parchment paper. Leave 4 cm gap between each.
- Using a pastry brush, brush the top of the scones with milk and sprinkle with sugar.
- Bake for 12 minutes or until the top and bottom of the scones turn to golden brown.