which goes first....

....cream or jam?  The age old question that I am sure most of us discuss when we indulge in the great British tradition of cream teas

With Wimbledon season (and the British summer) here, it only seems right to share this traditional Be-Ro scone recipe with you

Ingredients (makes 6)

  • 450g Organic Self Raising Flour
  • 100g Organic Unsalted Butter (room temperature)
  • 300ml Organic Milk
blog | which goes first.... | scone recipe.jpg

traditional Be-Ro scone recipe

....cream or jam?

Some of our favourite organic suppliers:


  1. Start by pre heating your oven to 180degC

  2. Chop the Organic Unsalted Butter into approximately 20mm cubes and place into your mixer

  3. Add half of the Organic Self Raising Flour and mix until you have a breadcrumb like mixture

  4. Whilst continuing to mix, add the remaining Organic Self Raising Flour and Organic Milk, a little at the time, until you have a slightly sticky dough.  Note: you may need to add a little more Organic Self Raising Flour/Organic Milk to achieve the correct consistency

  5. Roll the dough out to a thickness of 25mm and cut your scones, using a cookie cutter, to approximately 65mm in diameter.  Note: if you don't have a cookie cutter, a glass of a similar size will be absolutely fine

  6. Place on a lined tray and brush the tops with milk before baking for 30 minutes

blog | which goes first.... | cutting scones

roll the dough

to a thickness of 25mm

cut scones.jpg

cut your scones

to approximately 65mm in diameter

cooling scones.jpg

bake for 30 minutes

allow to cool or enjoy warm

Once baked, either allow to cool or enjoy warm....maybe with a large dollop of clotted cream, topped with seedless strawberry jam and a side of fresh strawberries?

blog | which goes first.... | scones

Finally, if you have any questions, please comment below and don't forget to share your delicious bakes with us over on social media @bakerycakerybox

Bakery Cakery | Kiara