'Quintessential' scones by Frances Quinn

Serves:

You will need

300g self-raising flour, plus extra for dusting and dipping
1 tsp baking powder 50g Rodda’s butter, cut into pieces
50g Rodda’s clotted cream - use the crust and top layer from a 227g pot
50g caster sugar 150ml whole milk
Remaining Rodda’s clotted cream and butter together with a jar of Tiptree jam



Directions

1 Heat oven to 220°C/Fan 200°C/Gas 7.

2 Sift the flour and baking powder into a large bowl. Rub the butter into the flour in the big bowl with your fingertips to create a fine breadcrumb mixture.

3 Remove the crust of the clotted cream and some of the firmer top layer beneath it to make up the 50g required, and dollop it into the breadcrumb mixture in clumps. Rub this into the breadcrumb mixture in the same fashion as done with the butter.

4 Add in the sugar and toss through with your hands, spatula or spoon to combine everything together. Make a well in the middle of the mixture in the bowl and add the milk, saving a little bit back to paint the top of the scones with. Fold through lightly put firmly with a spatula or spoon until the mixture comes together.

5 Sift some flour onto a work surface and your hands. Use your hand to lightly knead and bring the dough together and pick up any dry bits of flour from the base and sides of the bowl before tipping it out onto the floured surface.

6 Pat or roll out the dough with a rolling pin to approximately 2.5cm deep. Leave to sit for a few minutes while you cut out some non-stick parchment paper and line a flat baking tray.

7 Take a 5cm plain circular cutter and dip in some flour sat in a bowl to help prevent the cutter sticking to the dough. Press firmly into the rested dough, try not to twist the cutter but pick up and gently press out the dough on to the prepared baking sheet. Repeat until you have cut as many as you can and then gently knead together the remaining dough and re-pat or roll. You are ideally looking at cutting out 10 scones in total.

8 Brush the top of the scones with the remaining milk and bake near the top of the pre-heated oven for approximately 10-15 minutes until risen and lightly golden brown. Once baked and allowed to cool slightly slice into two and serve with a dollop of Tiptree jam and remaining Rodda’s clotted cream.



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