Devonshire Teas (Cream & Jam Scones)

Whip up a batch of these scones for a special morning or afternoon tea. This English specialty is a favourite in our family, and is usually accompanied by great conversation and our very best manners.

INGREDIENTS

3 cups Plain flour

6 teaspoons Baking Powder

1/4 teaspoon salt

125g butter {online measurement converter}

1 cup of milk, approximately

METHOD

• Sift the flour, baking powder and salt into a bowl.
• Rub in the butter until it resembles fine breadcrumbs.
• Add the milk and mix quickly with your hands; once mixed, knead a little bit.
• Press flat until about 2cm thick. Cut out circles with a glass. Place circles of scone dough onto a floured oven tray (or baking papered).
• Brush the tops with a little extra milk (to make them shiny).
• Bake at 220°c for 10 minutes or until golden brown.

Makes around 12 delicious light'n'fluffy scones.

Serve on your best china, with strawberry jam and whipped cream, and a pot of English Tea.

Simply scrumptious, dahling!

Variation: Add a cup of chopped dates or sultanas into the dry ingredients along with a tablespoon of sugar for a sweeter, more elegant (more delicious) scone.

(Beautiful photographs of our morning tea taken by my friend Meg)