Cream tea, one of our favourite things to have. You will often find us sitting in a quaint little cafe or garden centre shoving a scone in our mouths with a massive mound of jam and cream on top. Got to enjoy life too don’t we?
Now when it comes to the placement of cream and jam both Shane and I have different views, I do butter, jam and then cream, he does butter, cream and then jam. What do you do? Jam or cream first? And butter or no butter?
You can change the cherries for mixed fruit if you prefer, lemon zest with lavender is also a lovely combination, lime and coconut and even just plain ones are equally as nice.
Please note that swapping sugar for sweetener and full fat butter to low fat butter will result in a different texture and bake once finished and may not work.
Some recommended items from our kitchen to make this dish…
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- Baking trays, we have separate ones for cake items and others for things like veg and meat etc so we have more than one set floating around in our house.
- Rolling pin, we use a stainless steel one as I make a lot of pastry and it can be put in the fridge to prevent pastry from getting so warm from warm hands and being handled so much. Best purchase I ever made for pastry.
- Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
- Cake cooling racks, so handy to have.
- Fluted cookie cutters.
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Makes 12 – 14
- 225g self raising flour
- 1 teaspoon baking powder
- 50g salted butter, room temperature
- 25g caster sugar
- 50ml whole milk
- 1 large egg, beaten
- 50g glace cherries, quartered
- Preheat the oven to 200°C fan.
- In a mixing bowl sieve the flour and baking powder.
- Rub in the butter to resemble fine breadcrumbs, don’t over work this too much.
- Stir in the sugar and cherries and make a well in the centre.
- Pour in the beaten egg and the milk and bring to a dough, the dough should be soft but not sticky, again don’t over work it.
- Turn the dough out onto a lightly floured surface and kneed the dough to bring together any loose bits and to evenly distribute the cherries a little. Once again don’t over work this too much.
- Roll the dough out to about 2cm thick and cut into rounds using a 2½ inch fluted cookie cutter, when gathering up the scraps to reroll don’t play about with the dough too much. You should be able to get 14 using this size cutter.
- Place the scones on a lightly greased baking tray, brush a little milk over the tops and bake in the oven for 10 – 12 minutes or until lightly golden on top. Don’t over bake them otherwise they just go dry and hard.
- Enjoy fresh from the oven with a little jam and clotted cream.
- Store in an airtight container (once fully cooled) for up to 3 days.
- These can also be frozen, defrost fully before eating.