Recipes

Instructions

1. Heat the oven to 220ºC/425ºF/Gas mark 7 and lightly grease a baking sheet using a small wipe of Spreadable.
2. Mix together the flour and salt in a bowl, then add the Spreadable and work together until fine and crumbly.
3. Once mixed, add the sugar, followed by the Dairy Drink and raisins. Stir gently with a wooden spoon, working all ingredients together until you form a soft, slightly sticky dough.
4. Sprinkle a little excess flour over a work surface, and place the dough ball on top. Knead the dough 3 or 4 times to remove any cracks, then pat out until around 2 cm thick.
5. Using a circular pastry cutter, cut out the shapes of your scones. Make sure you re-knead any excess dough and repeat the procedure until it’s all used up.
6. Arrange the pastry circles on the pre-greased baking tray; lightly dust each one with a little extra sifted flour and then glaze with the beaten egg.
7. Bake for around 12 minutes, or until golden and risen. Once ready, leave to cool slightly on a wire rack.
8. While the scones are cooling, pour the cream into a mixing bowl and whip vigorously until firm.
9. Serve scones while still warm along with jam and cream (and tea!)

Tip: the order in which you spread your jam and cream on the scone determines whether it’s a Cornish or a Devonshire cream tea. Cornish is jam then cream; Devonshire is cream then jam!