Cornish Scones

scone with jam and cream on top and pot of jam in background

Amanda

Cornish scones made in 20 minutes. Perfect for afternoon tiea.

4.88 from 16 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Dessert, tea

Cuisine British

Servings

Calories 204 kcal

Equipment

Mixing bowl
Rolling Pin
non stick baking sheet or sheet line with parchment
6 centimetre round cutter appro 2½ inches

Ingredients

115 g cold butter chopped and cold from the fridge
450 g flour self raising
1 teaspoon baking powder
½ teaspoon salt
55 g caster sugar
200 ml milk
1 egg beaten

Instructions

Heat the oven to 190 C / 375 F / Gas mark 5.
Stir flour salt and baking powder together.
Rub in or process the butter with the flour mixture to fine breadcrumbs
Stir in sugar and milk to form a soft dough.
Divide into two and roll out to 2.5cm thick.
Cut out 14 scones with a 6 mm cutter.
Place scones on a large lined tray, close together.
Brush with beaten egg and bake for 15-20 until well risen and golden
Cool on a wire rack.

Notes

For savoury scones add 115g of grateed cheddar in place of the sugar.

You could also add 200g of chopped glace cherries or 200g of sultanas when you stir in the sugar.

Instead of glazing with egg use 50ml of milk and sprinkle the scones with 10g of granulated or caster sugar.

Nutrition

Calories: 204kcalCarbohydrates: 29gProtein: 4gFat: 8gSaturated Fat: 5gCholesterol: 31mgSodium: 183mgPotassium: 58mgFiber: 1gSugar: 5gVitamin A: 245IUCalcium: 41mgIron: 2mg

Keyword British scones, classic scones, scone