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The perfect scone with Clotted Cream

The perfect scone with Clotted Cream

Baking the perfect British scone is all in the rising of the dough. How big can you bake your scone?

Serves: Serves 6 - 8
Ready in: Prep: 20 minutes Cook: 30 - 60 minutes


225g/8oz plain flour
2 tsp baking powder
½ tsp salt
30g/1oz caster sugar
55g/2oz butter
55g/2oz raisins or sultanas (optional)
150ml/1/2 cup milk

To serve:
170g/6oz jar Clotted Cream
Large dollop of strawberry jam


1. Heat the oven to 200°C/400ºF/Gas 6.
2. Mix the flour, baking powder, salt and caster sugar in a bowl, then rub in the butter with your fingertips until the mixture looks like breadcrumbs.
3. Slowly add the milk until you have a firm but fluffy dough.
4. Turn out onto a floured work surface. Pat the dough into a circle about 1 1/2 cm thick and cut out the scones. (At this point you can cut the scones as big or small as you like)
5. Put onto a non-stick baking sheet and brush the tops with milk.
6. Bake for 12-15 minutes or until well risen

Serve with a large dollop of Clotted Cream