I serve these wonderful tea scones with homemade strawberry jam and Devonshire clotted cream and they are the highlight of the afternoon tea I serve my guests. Incredibly easy to make and fast to disappear. I hope you'll try them and if you don't have clotted cream available, serve whipped heavy cream with jam of your choice. Enjoy!
- Preheat oven to 425 degrees F.
- In a bowl, sift the flour, baking powder, sugar and salt.
- Add the butter and blend the mixture until it resembles coarse breadcrumbs.
- In a bowl, beat together the egg and milk.
- Add this mixture, a little at a time, to the dry ingredients until a sticky dough is formed.
- On a lightly floured surface, roll the dough into a round 3/4-inch thick.
- With a cookie cutter, stamp out rounds.
- (I use a drinking glass approx. 2" diameter) Transfer rounds to a greased baking sheet.
- Bake for 12- 15 minutes until golden.
- Serve with jam and cream.
Too sticky to handle may need 1 more cup of self rising flour could not do
The scones are quite tasty, the small amount of sugar is just right for a sweet scone. Like Canary Bird Sue, I found the dough a bit too moist. I measured out the 5 ounces of milk and added the egg to the cup which made a total of 6 ounces of liquid, just a bit too much in my opinion! The egg was quite large and I should not have added all the liquid to the flour mixture; however, I floured my board, scrapped all the dough out of the bowl and gently kneaded a little more flour into it, just until it was not too sticky, patted it out and cut the scones. They turned out fine, but next time I would only add enough of the liquid to make a soft and 'not too sticky' dough. We enjoyed them with some butter and honey!
I'm not an experienced baker but I didn't have a lot of luck with this recipe. It came out more like a batter than a sticky dough. Maybe it isn't always necessary to add all the milk/egg mix.