Yorkshire Cream Tea

Team this delicious recipe with a simple Blackcurrant or Gooseberry and Elderflower Jam


  1. Pre-heat the oven to 220C/gas 7. Grease a large baking tray.
  2. Sift the flour, baking powder and salt into a large mixing bowl.
  3. Cut the butter into bits and drop into the bowl. Rub it lightly into the flour between your fingers and thumbs, lifting the mix high over the bowl so it drops down and picks up extra air. Keep the movements light and fast and don’t overwork the dough or it won’t have the airy quality you want to achieve.
  4. Once it’s incorporated, add the sugar and two-thirds of the buttermilk. Mix it in with a fork then add a bit more buttermilk at a time, forking it in as you go, until you have a soft (not wet) dough. To judge the consistency, pull the dough lightly into ball using your hand, without squashing or squeezing. Be subtle. Knead the dough for a few seconds until you have a smooth a..
  5. Sit the ball on a very lightly floured board. Put it out very lightly into a rough circle about 2.5 cm thick.
  6. Using a floured 6.5 cm cookie/scone cutter, cut out 8 scones, pressing down sharply without twisting. Lift the scones out leanly and place on the baking tray. Use a sharp knife to cut them into triangles if you don’t have a cutter.
  7. Re-roll scraps (working lightly) and repeat. Brush each s cone with a little extra buttermilk to add colour to the tops and sprinkle with a little optional granulated sugar.


  1. Bake for 15 minutes until risen and golden. Check after 10 minutes. Remove scones from the tin with a thin metal spatula. Cool on a rack unless you’re eating them warm.


  1. Split the scones in two when warm or cold. Serve with butter and jam or clotted cream and jam. Or whipped cream also works. If you’re dealing with a Yorkshire cream tea though pile the scones onto a plate and serve the butter, cream and jams in individual pots so everyone helps themselves and feels spoiled by the whole experience.


Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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