Cornish Scones

    (137)
    1 hour 40 mins

    A delicious afternoon tea speciality direct from Cornwall. Split open and serve warm with butter, clotted cream and strawberry jam.


    135 people made this

    Ingredients
    Serves: 9 

    • 1 teaspoon dried active baking yeast
    • 300ml lukewarm milk
    • 1 tablespoon caster sugar
    • 375g plain flour
    • 1/4 teaspoon salt
    • 2 tablespoons butter, melted and cooled

    Directions
    Prep:15min  ›  Cook:20min  ›  Extra time:1hr5min  ›  Ready in:1hr40min 

    1. In a small bowl, dissolve the yeast in the milk and add the sugar. Set aside for 5 minutes, or until foamy.
    2. In a large bowl, sift the flour and salt together and add the butter. Add the yeast mixture to the flour mixture, and turn out on to a floured surface. Knead until the dough is smooth and elastic, then return dough to a clean, greased bowl. Cover with a clean towel and let rise in a warm, draught-free place for 45 minutes.
    3. Preheat oven to 220 degrees C.
    4. Turn dough out on to the freshly floured surface and shape into 9 balls. Place balls into a greased and floured 23cm square cake tin, cover with the clean towel and set them aside for another 15 minutes to rise again.
    5. Bake for 15-20 minutes, or until browned and puffed. Split open and serve warm.
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    Reviews and ratings
    Global ratings:
    (137)

    Reviews in English (103)

    by
    39

    All my Praise goes out to Linda Jackman for this recipe. I put all the ingredients into my bread maker...pushed the dough button and in 1 1/2 hours I shaped them, put them on a buttered and floured cookie sheet (2) and in 15 minutes we had the softest, best tasting rolls...I was amazed!! And very happy. I make Golden Knots (which I have put on allrecipes also!) and they are a sweet roll, so I wanted to find a good roll recipe my family would like on the non sweet side and boy here it is...you will not be sorry for trying these...you'll try them over and over again!! Thankyou Linda!  -  17 Sep 2001  (Review from Allrecipes US | Canada)

    by
    31

    The texture of these rolls is perfect. They are dense and soft...wonderful. I made them twice, using 3/4 teaspoon of salt the second time to bring out the flavour. Next time I'll use a whole teaspoon. Then I think the taste will equal the fabulous texture. This is definitely going to be my "standard roll" recipe now.  -  09 Nov 2002  (Review from Allrecipes US | Canada)

    by
    29

    I've found my roll recipe! So easy and quick! I was skeptical about the small amount of yeast called for, but they were light and fluffy. I doubled the recipe and mixed/kneaded the dough in my Kitchenaid mixer (speed 2), which did a beautiful job. Family loved them, too!  -  02 Oct 2002  (Review from Allrecipes US | Canada)

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