Devon scones and jam must be one of the most wonderful things to have with a traditional afternoon tea! They're on the menu of all the teashops that I've ever been in and even British Airways serve them on their flights.
In contrast to griddle scones from other parts of England, Devon Scones are glazed with beaten egg and baked in a fairly hot oven. They're soft and dryish and go particularly well with the very rich clotted cream produced in the west country.
They're traditionally served with clotted cream and strawberry jam and if you're so minded you can join the age-old debate: jam first and then cream? Or cream first and then jam? I'm told that the way you have your scones and jam indicates whether you have Cornish or Devonian roots... but this is as it may be. My roots were nowhere near Devon or Cornwall, but I know how I like to eat my scones....
Whichever you choose, I guarantee that you'll run out of scones before you can make your mind up. In that case, simply bake some more and start all over again.
This quantity will make 8 scones. And no, there are no raisins in the traditional recipe.
Preheat oven to 450°F / 230°C / gas 8 and lightly grease a baking tray.
Sift flour, baking powder and salt into a bowl and rub in the butter until the mixture resembles breadcrumbs.
Stir in the sugar. Add all the milk and mix lightly into a soft dough.
Turn the dough out onto a floured board and knead briefly. Do not overwork the dough or your scones will be tough!
Roll the dough out to 1.25cm / 1/2 in thickness and cut out rounds.
Place on the greased baking tray. Brush the tops with beaten egg and bake for 7-10 minutes or until well risen and golden brown.
Cool on a wire rack.
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