Scones Serve With Pineapple Jam and Clotted Cream

April 5, 2010

This is my favourite adapted scone recipe from Delia’s “Complete cookery Course”.

Simple but delicious!


  1. 225g self-raising flour
  2. 40g butter at room temperature (diced into small cubes)
  3. 2 tbs sugar
  4. 150ml milk
  5. extra flour for dusting and working the dough

Pre-heat oven to 220’c and greased a baking sheet

First, sift the flour into a bowl and rub butter rapidly with the fingertips. Stir in the sugar and then add milk little by little and mix it with a knife. When the dough is roughly combined, flour your hands and knead the mixture to a soft dough (as quick and as short as possible, scone dough should not be over knead)

Turn the dough out onto a floured worktop and roll it out with a rolling pin to a thickness of not less than 2cm. Cut the dough with round pastry cutter (4 or 5cm diameter cutter). (Place the cutter on the dough and tap it sharply to cut it right through, do not twist and remove the cut dough and arrange it to the greased baking sheet). Knead the dough trimmings together and repeat until you used it all.

Dust each scones with extra flour and bake near the top of the over for 15mins. When cooked the scones will look golden brown but soft inside.

Leave to let it cool down and serve with jam and clotted cream or butter.

For the making of the pineapple jam, follow this apple tart recipe. Replace the same amount of the apple with pineapple.


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