Scones from The Barns Tea Room

Scones from The Barns Tea Room

Tiptree Recipes
Tiptree Recipes

Serves 4

This recipe comes from the Tiptree tea rooms at the ancient Cressing Temple Barns.  Their tip is to keep your hands cold and dry when making scones; they have an unusual way of baking them too.  The cook says the love and care that goes into making scones is “evidenced in the taste”!  Why not try them for National Cream Tea Day?


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Ingredients and Method


  • 1kg Self Raising Flour
  • 110g Caster sugar
  • 23g Baking Powder
  • 9g Salt
  • 225g Quality Margarine
  • 530ml Milk - full milk or semi skimmed
  • 225g Sultanas
  • Plain flour for dusting
  • Milk/Beaten egg to glaze
  • To serve Tiptree Little Scarlet Strawberry Conserve
  • To serve Clotted cream


  1. Preheat oven 220C.
  2. Sieve, flour, sugar, baking powder and salt; add margarine then rub together until mixture resembles breadcrumbs.
  3. Add sultanas, mix well.
  4. Make a well in the middle; gradually add the milk and fold in to form a good consistency, not too dry or too wet. Start with a spoon and then fold in with your hands.
  5. Sprinkle plain flour onto dry cold board or slab and onto rolling pin. Roll into thick – no taller than cutter.
  6. Cut out scones, dip cutter into flour between each cut, try not to twist cutter as you pull out. Re-roll the off cuts and repeat.
  7. Line baking sheet with greaseproof paper, place scones close together on tray, to ensure they don’t fall over. Then brush with egg or a little milk.
  8. Place in oven and set a timer for 7 minutes.
  9. After buzzer sounds, remove from oven and turn the oven down to 190C.
  10. Carefully move scones away from each other allowing them the finish cooking; rotate trays and bake for 6 minutes.
  11. Remove from oven, allow to cool and serve with Tiptree Little Scarlet Strawberry Conserve and top with Rodda’s Cornish Clotted Cream.
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