Cornish Scones

Cornish Scones


135 people made this

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

Linda Jackman

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

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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