Ingredients

Step by step

1. Combine the flour, sugar, baking powder and salt in a large bowl. Tumble in the cubed butter and rub together between your fingers until you have a texture that resembles breadcrumbs. If you’re using sultanas, add them to the mixture now and mix until fully combined.
2. Add 2 eggs plus half of the milk and stir with a knife. Continue adding the remainder of the milk, a little at a time, mixing between each addition. Keep doing this until the dough starts clumping together, then tip onto a surface (dust with flour if necessary) and gently knead into a smooth ball. The dough should be smooth and soft, but not sticky. Wrap the dough and let it rest in the fridge for 30 minutes – this allows the gluten to relax, ensuring fluffy scones.
3. Roll out on a floured surface to about 2.5cm thick. Dip a 6cm round cutter in some flour to stop the dough from sticking to it. Stamp out 12 rounds, kneading together the scraps and re-rolling as needed. Put on a lined baking sheet and pop back in the fridge for 45-60 minutes (you can even chill them overnight if you like). Preheat the oven to 220°C, fan 200°C, gas 7.
4. In a small bowl, beat the third egg with a pinch eachof sugar and salt, then brush over the tops of your scones. Bake for 15-18 minutes until risen and golden brown. You must let them cool completely before cutting them open as they’ll continue cooking inside until they reach room temperature.
5. Enjoy with jam and clotted cream – jam then cream is the Cornish way!The scones are best on the day of baking but can be reheated up to 2 days after, or frozen if there are some left over after your Cornish cream tea.

More Cornish classics

Cornish saffron buns

Cornish rock cakes

Cornish pasties