Hollis Mead Summer Scones

On warm summer days, what could be better than a delicious, indulgent summer scone with lashings of Hollis Mead Organic Cream?

Cooking Time:
15 minutes
  1. Preheat the oven to 220°C (200°C fan, gas mark 6). Line a baking sheet with parchment.

  2. Rub butter into the flour, until the mixture resembles breadcrumbs. Stir in the sugar and salt.

  3. Make a well in the centre of the mix and stir in your Hollis Mead. Stir until the dough comes together.

  4. Turn out onto a floured surface and shape into a rough square about 3 – 4 cm thick. Cut into rounds and transfer to the prepared baking sheet.

  5. Brush all over with milk bake until golden and cooked through. Cool on a wire rack. Serve warm or cold plain or with jam and cream.

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