Mark Hix

Scones

Preparation info
  • Makes

    8

    • Difficulty

      Easy

Appears in
British Regional Food
British Regional Food

By Mark Hix

Published 2006

  • About

Scones are made across the country, but are essential for an authentic Devon cream tea. Recipes vary slightly and, down West, very similar cakes can be referred to as Chudleighs, Cornish splits or Devonshire tetti cakes. You can adapt the recipe to suit by adding dried fruit or using buttermilk instead of milk for a richer texture.

Ingredients

  • 225 g plain flour, plus more for dusting
  • 2 teaspoons baking powder
  • 50

Method

Preheat the oven to 220°C/gas 7. Sieve the flour and baking powder into a mixing bowl, then rub in the butter until the texture of breadcrumbs. Add the salt and sugar, then slowly mix in just enough milk to form a stiff dough.

Roll out the dough on a floured surface to about 1.