diamond jubilee scones

Whether you’re a royalist or not, what better way to commemorate the Queen’s Diamond Jubilee than with classic scones, cream and jam?  Considering we are 6000 miles away from Blighty, I was in fact invited to 3 jubilee get-togethers last week, all fortunately good excuses to indulge in a spot of British grub and don a bit of red white and blue!  In addition to a scrumptious coronation chicken recipe I discovered, I also managed to knock out about 100 scones in the week, much to everyone’s delight.  Years ago on a trip to the west country, I was lucky enough to have had the ‘real deal’ and sampled both Cornish cream teas and Devonshire cream teas although I can’t remember there being a whole lot of debate about the way they were served!  Either way, with heavenly clotted cream and homemade jam, these were to die for. Unfortunately I couldn’t get my hands on any clotted cream this time so had to settle for a thick whipped cream, which is still lovely. I have also been known, in a less traditional moment, to serve crème fraîche for a (slightly) lighter version.

For added royal flavour I managed to get hold of some of this beautiful organic self-raising flour from Duchy Originals, a UK company committed to providing high quality, sustainable British organic produce, that was founded by Prince Charles in the early nineties.  These scones were probably the best I have made and since the only thing different to usual was the flour, I’m putting it down to that.  Even if you can’t find this flour, for all baking, but especially for scones I urge you to get the best and freshest flour you can find as it really makes a difference.  I also appreciate that if you are from some parts of the world, notably north America, you may never have heard of self raising flour – don’t fret, you can substitute, and although I’ve never tried it, its worth a try!

So here, I hope, is a straightforward step by step of how to bake stunningly simple scones:

Nan’s Plain Scones

(Preheat over to makes approx 20/24, 2” scones)
  • 450g (1lb) self-raising flour (plus extra for rolling/dusting)
  • 100g (4oz) unsalted butter
  • 3 tablespoons caster sugar
  • ¼ teaspoon salt
  • 300ml (1 ¼ cup) milk

  • Preheat oven to 220°C/425°F and line a large baking tray with greaseproof paper.
  • Sieve your flour
  • Rub the butter into the flour until the mixture resembles course breadcrumbs.

  • Stir through the sugar and salt.
  • Using a metal spoon or pallet knife, gradually stir in the milk.  Use only as much as you need to form a ball of dough.

  • Turn the dough out onto a floured surface and very gently and briefly knead.  The LESS  you ‘handle’ the dough, the better it will be.
  • Roll dough in one direction, just enough, to a thickness of 2cm (3/4 inch).  Any thinner and your scones will be flat.  If unsure, go thicker.

  • Using a floured 2″ plain pastry cutter cut out the scones.  Be sure not to twist the cutter to release the dough as this will result in very lop sided scones.
  • Knead the trimmings back into a ball and roll again, continue to cut until all the dough has been used.
  • DON’T OVERWORK THE DOUGH.

  • Dust with a little flour and bake in a hot over for approx 14 mins.
  • Scones are ready when both the tops and bottoms are golden and they sound hollow when tapped.

  • Best served warm or within a few hours of baking. (can also be frozen)
  • Split in half and enjoy with butter and jam or clotted/whipped cream and jam or all three!

Scones are a tradition in my family, I remember my Nan making these delicious scones and my Mum still makes them so I feel very proud to have finally become an accomplished scone maker!  Scones can be as modest or as decadent as you choose which makes them perfect for any occasion.  They also take very little time to knock up and require hardly any specialist equipment.   If you love scones but have never thought to make them yourself, or have never tried making them, give this recipe a whirl – You won’t be disappointed! Oh and for the record, I pronounce it scone, rhymes with gone, not bone.

Congratulations on your Diamond Jubilee, Your Majesty.

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This entry was published on June 12, 2012 at 4:17 pm. It’s filed under afternoon tea, celebration and tagged , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

8 thoughts on “diamond jubilee scones

  1. I’m trying this recipe right now! Also how do you unfreeze scones the best so they are still nice?

    • Freeze them as soon as they have cooled to maintain freshness. Leave them to defrost uncovered on a rack. I would even think about refreshing them in a very hot oven for a couple of minutes. In my experience though there’s never any left over to freeze! Thanks for stopping by! :)

      • You were so right… there’s none left over – dad hasn’t had scones for years as mum has never made them so he was very excited :D

    • So happy to hear – glad everyone enjoyed them so much – same in my family!

  2. Pingback: wholewheat cinnamon sultana scones « cakebook

  3. Sarah on said:

    I’m not really a scone fan (shop-bought = meh), but your nan’s scones are hands-down the best!

  4. Clare McAndrew on said:

    These look delicious. Love the name!!

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