How you decide to pronounce ‘scone’ is up to you, but the real debate has always been whether to add your cream before or after the jam. Those from Devon say cream first whilst those from Cornwall say jam first. Personally, I vary it depending on the cream; if you are serving clotted cream, it makes sense to spread it like butter thus adding the jam second (left in picture). If, on the other hand, you are serving whipped cream, it makes sense to spread the jam first then top with a blob of cream (right in picture). Either way, they are both delicious, but to keep the debate at bay why not just mix the cream with the jam together and serve as such. Makes: 16
450g finest self-raising flour (supreme sponge flour if possible)
pinch of salt
100g butter, chilled
2 Tbsp caster sugar
1.Preheat oven to 200˚C (fan).
2.Line baking tray with baking paper.
3.Sieve the flour and salt into a bowl.
4.Rub in the butter until it resembles breadcrumbs.
5.Stir in the sugar.
6.Make a well in the middle of the flour and carefully pour in the milk.
7.Mix to form a soft dough.
8.On a lightly floured work surface and roll out the dough using a rolling pin until about 2cm thick.
9.Using a 2 1/4-inch flutter cutter, press out the scones.
10.Repeat until all the dough is used.
11.Place on the baking tray and sprinkle with a little extra flour.
12.Bake for 12 minutes, until well risen and lightly golden.
13.Allow to cool on a cooling rack.
14 Serve with fresh cream and jam – which ever way you dare!