I was very lucky years ago to have been trained by a former pastry chef to the Queen. So coupled with the fact I have recently made a film with the current head chef at The Palace, the recipes have come from those experiences.
- 50 g unsalted butter
- 1 pinch salt
- 2 tsp level baking powder
- 225 g self-raising flour
- 40 g caster sugar
- 50 g fat, juicy sultanas, optional
- 6 tbsp butter milk, approximately
- 1 medium egg, beaten
- peach jam
- clotted cream , Rodda’s
- Preheat the oven to 200°C, Gas 6.
- Rub the butter, salt, baking powder and flour together lightly.
- Then add the sugar and sultanas.
- Add the buttermilk and mix very lightly until you have a soft dough. Do not overwork. You can always add a little extra milk if needed, and the dough should be nice and soft.
- Cover and leave to prove for 30 minutes.
- Roll out very carefully until the dough is 3-4cm thick, about 1 inch.
- Cut out with a plain cutter and place on a lightly greased baking sheet.
- Brush the tops with a beaten egg.
- Cook in the pre heated oven until well risen and golden, about 10-12 minutes.
- Serve warm with strawberry jam first, then clotted cream on top, the Cornish way!
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