Elisabeth Ayrton

Devonshire Scones

Preparation info
  • Makes

    8 to 10

    • Difficulty

      Easy

Appears in
English Provincial Cooking
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

Slightly richer than many recipes for scones, these are from north Devon and are particularly good eaten cold with clotted cream and strawberry jam.

Ingredients

  • 2 cups (240 g) self-raising flour
  • ½ teaspoon salt

Method

Mix the salt into the flour and rub in the butter to a crumb-like consistency. Whisk the sugar, egg and milk together and stir into the flour mixture to make a soft dough. Roll out about ¾ inch (2 cm) thic