Hanmade in Cornwall

Hanmade in Cornwall

Tuesday, 14 August 2012

Hanmade scones: book club

We met together to talk about the thirtenth tale by Diane Setterfield and it was my turn to host. There are a couple of American ladies that are apart of the club, so usually the refreshments are a new tasty treat. I wanted to make something different and very English, so I got out my scone recipe and made some.
These are super easy and very tasty.

8 oz self raisng flour, plus extra for dusting
1/4 tsp salt
1 tsp baking powder
2 tbsp caster sugar
2 oz butter plus extra for greasing
2 oz mixed fruit (I used cheeries for half the mix)
5 fl oz milk
3 tbsp milk to glaze

Preheat the over to 220C.
Stift together the four, salt, baking powder and sugar. Rub in the butter and add the fruit. Stir in
150 ml of milk using a round bladed knife and make a soft dough.
Turn the mixture onto a floured surface and lightly flatten the dough until it is of an even
thickness about 1cm. Do not be heavy handed, scones need a light touch.
Using a pastry cutter, cut out the scones and place on the prepared baking tray.
 Glaze with a little milk.
Bake in the preheated over for 10-12 minutes until golden and well risen.
Remove from the oven and coll on a colling rack. Serve freshly baked.

I am from Cornwall so any cream tea has to be served with Cornish clotted cream and strawberry jam. Scrummy! Wrap in a tea cloth hot until your guests arrive and cut some strawberries, perfect, enjoy!

Enjoy your cream tea!

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