Devonshire Cream Tea

Ingredients

All-purpose flour

450g (3 1/2 cups)

Unsalted butter

100g (1/2 cup), chilled and diced

Granulated sugar

50g (1/4 cup)

Milk

250ml (1 cup), plus extra for brushing

Boiling water

750ml (3 cups)

Tea bags

3 (black tea such as earl grey or english breakfast)

Clotted cream

200g (1 cup)

Strawberry jam

200g (3/4 cup)

Optional: Sugar

to taste (for tea)

Instructions

1. Preheat the oven to 220°C (200°C fan) mark 7.
2. In a large bowl, sift the flour and make a well in the center. Add the chilled butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
3. Stir in the sugar, then quickly mix in the milk to form a soft dough. Avoid overworking the dough to keep the scones light and fluffy.
4. Turn the dough onto a lightly floured work surface and knead gently for just a few seconds. Roll out to a thickness of about 2cm (3⁄4 inch).
5. Using a 5.5cm (2 1/4 inch) cutter, cut out rounds from the dough. Place them on a baking sheet lined with parchment paper, ensuring they are close but not touching.
6. Brush the tops of the scones with a little extra milk for a golden finish, then bake in the preheated oven for 10-12 minutes until risen and golden brown.
7. While the scones are baking, prepare the tea. Place the tea bags in a teapot and pour over the boiling water. Allow the tea to brew for 2-3 minutes, then remove the tea bags and sweeten with sugar to taste if desired.
8. Once the scones are baked, remove them from the oven and let them cool slightly. Serve warm with generous dollops of clotted cream and strawberry jam, accompanied by your pot of brewed tea.