Cornish Scones

    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

    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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    Reviews and ratings
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    Reviews in English (104)


    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 will not be sorry for trying'll try them over and over again!! Thankyou Linda!  -  17 Sep 2001  (Review from Allrecipes US | Canada)


    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)


    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)