Traditional Sussex Scones

As summer slowly draws to a close we are left with a fading memory of glorious hot afternoons and delicious traditional cream teas. Nobody seems to know exactly when the cream tea first came into being, but we British are all very grateful it did!

Those who have not previously experienced this historic British treat sometimes look askance as first butter, then jam and then a huge spoonful of whipped cream is spread or dolloped onto a fresh baked scone (pronounced Sk-on or Sk-own depending on your taste for the English language).

People don’t look disapproving for long as this traditional cross between bread and cake is definitely one of the UK’s top contributions to world cuisine. Served with freshly made tea, small neat sandwiches and a big slice of cake, the British scone is a real winner.

I have called this recipe ‘Sussex Scones’ because Sussex is where I learned it. The same recipe can be found, with minor regional alterations, the length and breadth of the British Isles. The counties of Devonshire, Yorkshire and Norfolk all produce magnificent cream teas, but now you can do the same wherever you are in the world. Enjoy!

Ingredients, will make around 20 - 25 scones:

Plain Scones:

• 1lb of Plain Flour
• 1 Teaspoon of Salt
• 4ozs of Butter
• 2ozs of Castor Sugar
• ½ pint of Milk or Water
• Beaten Egg or Milk to Glaze

Filling:

• Strawberry or Raspberry Jam
• ¼ pint of double Cream (Whipped)

Method:

• Sift flour and salt into a bowl.
• Rub in the butter with your fingertips until the mixture looks like fine breadcrumbs.
• Add the castor sugar and mix to a soft dough using the milk or water.
• Add a little fluid at a time until the dough is soft and slightly springy when squeezed.
• Cook’s note: Having made hundreds of scones using both milk and water, I still have trouble telling the difference between them although milk scones do taste slightly richer and have a slightly different texture. Personally, I prefer to use water.
• Turn the dough onto a lightly floured table top.
• Knead quickly for a few minutes then roll out to ¾” thickness.
• Cut into 2” rounds with a plain pastry cutter.
• Place on a very well greased baking tray.

• Brush beaten egg or milk on the top of each scone.
• Bake in a very hot oven (240 degrees C.) for around eight to ten minutes.
• Cool on a wire tray and serve slightly warm with jam and whipped cream.

Fruit Scones:

• 1lb of Plain Flour
• 1 Teaspoon of Salt
• 4ozs of Butter
• 2ozs of Castor Sugar
• 6ozs of Seedless Raisins or Sultanas
• ½ pint of Milk or Water
• Beaten Egg or Milk to Glaze

Filling:

• Strawberry or Raspberry Jam
• ¼ pint of double Cream (Whipped)

Method:

• Sift flour and salt into a bowl.
• Rub in the butter with your fingertips until the mixture looks like fine breadcrumbs.
• Add the castor sugar and dried fruit and mix to a soft dough using the milk or water.
• Add a little fluid at a time until the dough is soft and slightly springy when squeezed.
• Cooks note: Don’t try to add more fruit than this as the dough simply hasn’t got the ability to lift it whilst cooking. You will get flat scones that really don’t look anywhere near as nice as the big fluffy ones.
• Turn the dough onto a lightly floured table top.
• Knead quickly for a few minutes then roll out to ¾” thickness.
• Cut into 2” rounds with a plain pastry cutter.
• Place on a very well greased baking tray.
• Brush beaten egg or milk on the top of each scone.
• Bake in a very hot oven (240 degrees C.) for around eight to ten minutes.
• Cool on a wire tray and serve slightly warm with jam and whipped cream.

Important cook's note: Scones hold their heat for quite a time so be careful not to burn your fingers and tongue as you rush to taste them.