So when I came back to London I had a scorchingly hot sunny day to while away and I decided to give making my own scones a whirl.
It was surprisingly easy. I'm not an expert baker by any means, but these were so simple I imagine I'll be making them again. Eaten warm from the oven, slathered in strawberry jam and clotted cream, I tried both the Cornish method (above) of jam first, then cream and the Devon method (below) - cream first, then jam. I am happy to report the Cornish way is preferred for me; sinking your teeth into the cream was ultimately satisfying. By the way, they're pronounced 's-cons' in this household.
Plain Scones (adapted from this recipe)
225 self raising flour
1/4 tsp salt
50gr butter, chilled and cut into cubes
25gr caster sugar
125ml full fat milk
The juice of half a small lemon
Extra flour for dusting
Strawberry jam & clotted cream
Preheat the oven to 220C. Add the flour to a mixing bowl and add the salt. Rub in the butter, lifting it as you go to aerate it until you get fine crumbs. Stir in the sugar.
Make a well in the flour and add the milk with the lemon juice. Mix it lightly until it forms a soft and slightly sticky dough. Add more flour if it's too sticky to handle.
Flour your work surface and knead the dough a few times. If you're using a scone cutter, flour it well and cut into the dough but don't twist the cutter. It should make a satisfying "ummphh" sound. pat the dough back and cut another until you have four. Alternatively, an up-ended mug does the trick just as well, though you will have rather mammoth scones.
Dust a baking tray with some flour, brush the scones with a little milk and bake for 10 - 15 mins so that they're slightly browned and cooked through. Leave to cool down a little on a wire rack and then scoff 'em all.
This is best served with tea, but I found it also works well on a hot day with a gin and tonic.