Perfect Cream Teas

Perfect Cream Teas

Here is my Nana’s perfect scone recipe, she didn’t like to taste the raising agent in scones and I agree it can ruin a great scone. This recipe uses mainly cream of tartar so you get nice fluffy scones without the bicarb taste:


500g plain flour
1 ½ level tsp bicarbonate of soda
3 level tsp cream of tartar
½ tsp salt
125g cold butter cubed
100g caster sugar
Large egg
150ml buttermilk (if you can’t get buttermilk double up the natural yoghurt – it works almost as well and is cheaper!)
150ml natural yoghurt
Egg & milk for glazing


1. Sieve the flour, salt and raising agents into a v large bowl and rub in the butter till the mixture resembles fine crumbs. Add the sugar and mix well
2. Beat the egg and combine with the buttermilk. Add to the flour mixture and mix lightly till all combined into a soft dough. The thickness of the liquid means that it needs a bit of work to ‘wet’ the flour so don’t add too much liquid or the scones won’t rise
3. Tip the mixture onto a floured board and work together very slightly. Shape into a square or rectangle about 2cm thick to get the best yield from the size cutter you are using, working in rows. Get as many scones as possible from the first cutting
4. Lightly roll the top to get a smooth surface and cut the scones dipping the cutter in flour if it becomes sticky. Cut straight down rather than twisting and place the scones a couple of centimetres apart on a greased and lined baking sheet
5. Gently reshape the dough and cut as before until all used up
6. Heat the over to 200C and leave the scones to rest for 5-10 minutes. Egg wash the tops taking care not to let the liquid run down the sides (as this will hinder the rise)
7. Bake for 10-15 minutes depending on size, until golden brown rotating the tray half way through if necessary to prevent burning if your oven requires

Plenty of clotted cream and strawberry jam are a must, enjoy with a pot of tea!

Updated Feb 8th, 2017
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