These cream tea scones are best eaten on the day of making, split and spread with jam and clotted cream. You can also refresh them the next day by reheating at 200C/ 180Cfan/gas 6 for 5-10 minutes. For a presentation idea, you can thread the mini scones on to wooden skewers.
MAKES ABOUT 30 MINIS OR 8 LARGE
500g plain flour, plus extra for rolling
75g icing sugar
25g baking powder
1/2 tsp sea salt
125g unsalted butter, chilled and diced
2 medium eggs, beaten
milk, see method
1. Have ready a plain cutter (4cm for mini scones, 7cm for large scones) and one or two nonstick baking sheets. Sift the plain flour, icing sugar and baking powder into the bowl of a food processor and add the salt. Add the butter and blitz to crumbs, briefly whiz in the eggs and add just enough milk to bring the dough together.
2. Roll out the dough to 1.5cm thick on a lightly floured surface and cut out your scones, rolling the dough only twice. Arrange spaced well apart on the baking sheets and leave to rest for 20 minutes.
3. Preheat the oven to 200C/180Cfan/gas 6. Brush the top of the scones with a little milk and bake for about 12 minutes for minis or 17-20 minutes for large.
A RIGHT ROYAL JAM Tiptree Little Scarlet Strawberry Conserve, £4.49, tiptree.com, is a palace favourite.
Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.