Tea time favourite is the cream of the crop

scones and jam
scones and jam

This week’s recipe comes from Joe Moore, head chef at the Ball House.

Afternoon teas with clotted cream and strawberry jam

(makes around eight scones)


l 8oz self raising flour

l 2oz butter

l 2oz castor sugar

l 4floz milk

l pinch of salt

l 1 egg to glaze

l 1oz raisins/glace cherries (optional)


l Rub together the flour, butter and salt until fine crumb stage, slowly add the milk until it forms a soft dough; at this stage you could add some cherries or raisins.

l Roll the dough on to a floured surface about 4cm thick and cut out scones until all mix is used.

l Place scones on a baking sheet, brush the tops with the beaten egg to glaze and bake for around 15 minutes on 180C.

l Serve slightly warm with fresh clotted cream and strawberry jam.