Eating In with Ian Greer

I got into a debate the other day as to the merits of a Cornish cream tea over a Devon cream tea!

I got into a debate the other day as to the merits of a Cornish cream tea over a Devon cream tea!

The only difference is that the Cornish prefer to place the jam on to the scone before the cream and the Devonians prefer the cream before the jam. For me, the important thing is the quality of the scone. The choice of either cream or jam first on the sweet scones is entirely up to you!

Basic Scone Recipe

225g/8oz self-raising flour, pinch of salt, 50g/2oz butter, 25g/1oz caster sugar, 150ml/5fl oz milk, 1 beaten egg

Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet. Mix together the flour and salt and rub in the butter.

Stir in the sugar and then the milk to get a soft dough.

Turn on to a floured work surface and knead very lightly. Roll out to a round 2cm/¾in thick.

Use a 5cm/2in plain or fluted cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.

Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes until well risen and golden.

Cool on a wire rack and serve with a good jam and some clotted cream.

To make fruit scones, just add 75g/3oz sultanas to the dry mix.

Cheese scones

200g/8oz self-raising flour, pinch of salt, 50g/2oz butter, 25g/1oz mature cheddar cheese, grated, 150ml/5fl oz milk

Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.

Mix together the flour and salt and rub in the butter.

Stir in the cheese and then the milk to get a soft dough.

Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking sheet.

Lightly knead together the rest of the dough and stamp out more scones to use it all up.

Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. Cool on a wire rack.