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  1. Home
  2. scone and friand recipe

Traditional Devonshire scones

Set aside an afternoon to enjoy a traditional Devonshire tea - scones with jam and cream and your best china - by Alix Davis
  • 22 Sep 2015
Traditional Devonshire scones
Cook: 15 Minutes - easy - Makes 12 - Vegetarian - nut-free - pregnancy-safe
Proudly supported by
Set aside an afternoon to enjoy a traditional Devonshire tea - scones with jam and cream and your best china

Ingredients

500 g self-raising flour

⅛ tsp fine salt

2 tsp baking powder

1 Tbsp caster sugar

85 g unsalted butter, softened

265 ml milk, room temperature

1 tsp natural vanilla extract

Juice of ½ lemon

2 eggs, lightly beaten

Extra self-raising flour, to dust

1 cup strawberry jam to serve

300 ml cream whipped to serve

Method

  1. Preheat oven to 200°C. Line an oven tray with baking paper. Sift flour, salt, baking powder and sugar onto a sheet of baking paper, then sift again into a large bowl. Add butter, then using your fingertips, gently rub 
mixture together until combined.
  2. Make a well in centre of flour mixture. Add milk, vanilla, lemon juice and 1 of the eggs. Stir with a knife until almost smooth.
  3. Turn out onto a lightly-floured bench and use your hands to flatten to 4cm thick. Use a 5cm round biscuit cutter to cut out rounds, dipping cutter in flour between each cut. Arrange side-by-side on prepared tray. Cover with a dry tea towel, then set aside for 15 minutes.
  4. Brush tops with remaining egg, then bake for 15 minutes or until scones 
are risen and golden. Serve warm
 with jam and cream.

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