Cornish Cream Tea

Serves 4
Time 30 minutes


1 ⅓ cups wholemeal self-raising flour
⅔ cup white self-raising flour (plus extra to dust)
30g butter
⅓ cup sultanas
1 tbsp coconut sugar
1 cup oat milk or almond milk (plus extra to brush)

Low-fat ricotta, to serve
Organic strawberry jam, to serve
Cup of tea, to serve


Preheat oven to 200°C.


Sift both flours into a bowl.


Using your fingers rub the butter into the flour mixture until it resembles fine breadcrumbs.


Add and combine the sultanas and sugar.


Make a well in the centre and pour in the milk and carefully mix making sure to not overmix.


Place dough on a lightly floured surface and gently knead until smooth. Use your fingertips to pat out the dough until about 2cm thick.


Use a 5.5cm-diameter round pastry cutter dipped in flour to cut about 8 scones from the dough.


Place scones on a lined baking tray and lightly brush tops of scones with the extra milk.


Bake for 15-20 minutes, or until cooked.


Serve immediately with ricotta, strawberry jam and cup of tea.


*When ready tap scone to see if sounds hollow.