I did a guest blog post today for Rebecca Ritson (the talented journalist who writes for The Good Cornwall Guide, and Cornwall Life amongst others) about the Pasty Championships, and my baking in general. I included my scones recipe which you might like to try. You can head over to read the whole blog post, or check out the recipe below:
Cornish Cream Tea
(makes 6 scones)
225g Self raising flour
55g Butter or margarine
150ml semi skimmed milk
Squeeze of Lemon juice
1 1⁄2 tbsp Caster sugar
1⁄2 tsp baking powder
Pinch of salt
Preheat the oven to 220C/425F/gas 7, and place a non-stick baking sheet into the oven on the top shelf.
Warm the milk to around body temperature, stir in the squeeze of lemon and set aside.
Sift the flour and other dry ingredients, then rub in the butter or margarine until the mixture resembles breadcrumbs (as if making pastry), then add the liquid and bring together until all the flour is incorporated, to make a rather wet looking dough.
Turn this out onto a floured surface, and knead for just a minute or until the dough is elastic but still soft. Pat out to around a 3cm depth and cut out your scones with a sharp cookie cutter (a 5 or 6 cm cutter is about right). Knead the excess, pat out again and continue to cut scones until all the dough is used.
Beat an egg with a teaspoon of water and brush over the top of the scones, transfer them to the baking sheet and bake in the oven for around 12 minutes until they have risen and are golden brown on top. Allow to cool on a wire rack. To serve, split them and put strawberry jam on first – then the clotted cream (not the other way around!)