The Traditional Cream Tea
The undisputed king of the tea room, take a humble scone, clotted cream and jam and you've got yourself a taste of the high life. You want to know the best bit? They're so easy to replicate at home! There's nothing quite like a freshly baked scone...
- 450g self-raising flour
- 85g sultanas
- 115g butter, cubed
- 85g caster sugar
- 1 egg, beaten
- 200ml milk
- Preheat the oven to 200'C. Lightly oil a baking sheet.
- Sift the flour into a mixing bowl and rub in the butter, using your fingertips, until it resembles fine bread crumbs.
- Stir in the sugar and sultanas.
- Add the egg and gradually mix in about 150ml of the milk to make a soft dough.
- Turn out the dough onto a lightly floured surface, knead lightly, then roll out to about 2-3cm (two fingers) thick.
- Stamp out using a 7cm round fluted cutter and transfer onto the baking sheet. Knead the trimmings together lightly, re-roll and stamp out more rounds until you have made 8 scones.
- Brush the tops lightly with the remaining milk, then bake for 10-15 minutes until wel risen and golden brown. Best served warm with a great big dollop of clotted cream and your favourite jam!
This recipe is from the 'National Trust book of scones' by Sarah Clelland, it contains 50 delicious scone recipes but also some interesting crumbs of information about some of our amazing places. The book is available to buy in our Kedleston gift shop.