Ashridge House Head Chef Paul Patterson shares his classic British party food recipe for scones to help celebrate the occasion, because who doesn’t love this afternoon tea staple. Serve either the Cornish or the Devon way with plenty of clotted cream and strawberry jam alongside a pot of tea!
Ingredients & Recipe for Scones
Makes 12 scones
450g self raising flour
2 tsp baking powder
50g caster sugar
100g soft butter
2 free range eggs
200 ml milk
Handful of sultanas
Preheat the oven to 220C
Mix the flour, baking powder and sugar together, then add the butter and rub together until the mixture becomes crumbly.
(use an electric mixture if you wish to speed up the process)
Mix the eggs and milk together (this should reach a liquid weight of 300ml in a measuring jug).
Gradually stir the milk and eggs into the flour mixture to make a sticky dough.
Place onto a floured surface and knead gently (add the sultanas if required).
Once the dough is a good consistency, roll out to a 2cm thickness and cut out into even circles with a 5cm flutter cutter.
Place on a lightly greased baking tray, brush with a little milk and bake for approx 12 minutes at 220C.
Allow to cool then serve with clotted cream and jam, or try something different switch the jam for lemon curd – delicious!