Jersey Scones

What is an afternoon tea without scones?

But the real question is…what comes first? The jam or the cream…


To serve


– Preheat the oven to 220C.

– Place 350g self-raising flour into a large bowl. Add 1/4 tsp salt and 1 tsp baking powder and mix. 

– Cut the 85g butter into cubes and rub in with your fingers until the mix turns to fine crumbs. Then stir in 3 tbsp caster sugar.

– Pour 175ml milk into a jug and heat in the microwave for about 30 seconds until warm, but not hot.

– Add 1 tsp vanilla extract and a squeeze of fresh lemon juice, then put to the side. 

– Put a baking sheet in the oven.

– Make a well in the dry mix, then add the milk etc and combine it quickly with a wooden spoon. 

– Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a circle around 4cm deep.

–  Take a cutter and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a circle to cut out another four.

– Brush the tops with a beaten egg, then carefully place onto the hot baking tray.

– Bake for 10 mins until risen and golden on the top.

– Eat just warm or cold on the day of baking. Top with delicious Jersey butter, strawberry jam, Jersey cream and sliced strawberries. 

– Serve and enjoy with a cup of tea or a glass of Jersey milk!