Light and fluffy, this delicious scone recipe is best served warm straight from the oven, as Clare suggests, by your maid if your lucky!
This is the last recipe and illustration of our collaboration for Downton Abbey, I do hope you have enjoyed taking tea with The Crawley’s!
Ingredients – makes approx 12
1 2/3 cup self-raising flour
1/2 tsp salt
1 tbsp butter
1 cup milk
milk or whisked egg yolk for glazing
clotted cream and strawberry jam to serve
Preheat the oven to 220C and grease a baking tray. In a large mixing bowl, sift the flour and salt together. Cut the butter into the flour then rub in lightly with your finger tips til the mixture resembles fine breadcrumbs. Add the milk and bring the dough together with a butter knife. Turn the dough out onto a lightly floured work surface and knead slightly. Be careful not to over work the dough, the less you handle the dough the lighter the scone will be.
With the heel of your hand, flatten out the dough to 2cm thick then stamp out rounds with a scone cutter or a glass dipped in flour. Place the rounds on the prepared tray, just touching, glaze the tops with milk or egg yolk then bake for 8-10min until well risen and golden.
Serve warm from the oven with a side of cream and jam accompanied by your favourite steaming cup of earl grey.