Bake of the Week: “Quinn-tessential” scones

FANCY recipes are all very well, but sometimes old classics are best and this week’s bake is a perfect example of that!

Great British Bake Off winner Frances Quinn created this cream scone recipe to celebrate National Cream Tea Day, which is today.

You might think the addition of cream to the scone mixture would make them heavy – but they’re light and totally more-ish. Enjoy!

You’ll need:

300g self-raising flour, plus extra for dusting and dipping
1 tsp baking powder
50g Rodda’s butter, cut into pieces
50g Rodda’s clotted cream – use the crust and the layer from a 227g pot
50g caster sugar
150ml whole milk
Remaining Rodda’s clotted cream and butter
Tiptree jam

Method:

Preheat the oven to 220C/fan 200C/gas mark 7/425F. Sift the flour and baking powder into a large bowl.
Rub the butter into the flour to create fine breadcrumbs.
Dollop the cream into the breadcrumb mixture in clumps.
Rub this into the breadcrumb mixture, as you did with the butter.
Add in the sugar and toss through with your hands, a spatula or spoon to mix everything together.
Make a well in the middle of the mixture and add the milk, saving a little bit back to glaze the scones with.
Fold through lightly but firmly with a spatula or spoon until the mixture comes together.
Use your hand to lightly knead and bring the dough together, before tipping out on to a floured surface.
Pat or roll the dough with a rolling pin to approximately 2.5cm thick.
Leave to sit while you line a baking tray with parchment paper. Cut into scones using a 5cm cutter.
Glaze the scones with milk and bake near the top of the oven.
Serve warm with jam and the remaining cream.