Baker Tom's Scones
Photograph by Rebecca Bentley

Baker Tom’s big and fluffy scones are the perfect accompaniment to summer picnics and afternoon tea parties in the garden. Follow his simple recipe below and be sure to spoon over your scones with lashings of strawberry jam and Cornish clotted cream.

Baker Tom’s Scones

(Makes 16 scones)
450g self-raising flour
pinch of salt
25g caster sugar (plus extra for sprinkling)
2 teaspoons baking powder
85g unsalted butter, softened
2 eggs
200ml cold milk
For the glaze: 1 egg yolk and 1 tablespoon milk
► Preheat your oven to 150°C. Line a large baking tray with nonstick baking parchment or a silicone mat.
► Sift the flour, salt, sugar and baking powder into a bowl. Cut the butter into small cubes and add to the flour. Rub the mixture together with your hands.
► Lightly beat the eggs, adding in the cold milk. Pour all of the egg mixture into the flour, mixing quickly and lightly together. The trick is not to over-mix; the quicker and lighter you are, the better the scones will be.
► Tip the dough out onto a lightly floured surface and roll out to a thickness of 2.5 cm. With an 8cm cutter cut out 16 rounds, placing them about 5cm apart on your prepared baking tray.
► Lightly beat the egg yolk with the milk for the glaze. Brush over the top of scones then fi nish with a sprinkling of caster sugar. Bake in the centre of the oven for around 20 to 25 minutes or until risen and slightly browned.
► Cool on a wire rack, then split and fi ll with jam and cream!
► Visit Baker Tom’s shops in Lemon Street Market, Truro; Church Street, Falmouth; The Platt, Wadebridge; and at The Bakery on Wilson Way, Pool. @BakerTomsBread

Look out for Tom’s new ‘Jammy Scone’ made with fresh strawberries and clotted cream in the
mix, and a jammy Boddingtons Jam in the centre.