Classic Scones with Cream and Jam

April 28th, 2011 § 0 comments

London gets ready for the Royal Wedding and The Union Jack flags are hanging everywhere in town.

I think, that’s the reason why I wanted to make a very British dish today.

Cream tea.

This is such a lovely afternoon treat : )


— Classic Scones with Cream and Jam (makes 10 scones) —

220g plain flour

1 teaspoon baking powder

1 teaspoon sugar

1/4 teaspoon salt

50g butter

150g plain yogurt

1 egg york, beaten

Some icing sugar (option)

Clotted cream

Strawberry jam


Preheat the oven to 200C/400F.

Place the flour, baking powder, sugar and salt in a bowl and mix well and lightly rub in the butter.

Add the yogurt into the flour mixture to make the dough soft and easy to knead.

Transfer the dough to a floured surface board, put the dough out to thickness of about 2cm/3/4inch, cut out the scones with 5cm/2inch round cutter and place on a baking sheet.

Brush the top of the scones with the beaten egg.

Bake for about 15 minutes until well risen and golden.

Cool on a wire rack and dust with the icing sugar, serve with some clotted cream and strawberry jam.

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