Home made Scones and Jam Food Photography

August 22, 2015  •  Leave a Comment

This food photography shoot was inspired by the age old argument (well, in my household at least) of "on a home made scone do you put the jam on top of the clotted cream or is it vice versa". We've never actually been able to settle this (or how to actually pronounce the blooming things) so I thought I'd create a batch, photograph them and see what others think......plus, if it inspires you to have a go at the scones (or the argument) then recipe is below

Luminous Photography is a commercial & food photographer in Berkshire

Makes 12 small or 6 large Scones

  • 225g of self raising flour
  • 40g butter or margarine (at room temperature)
  • 1 & 1/2 tablespoons of caster sugar
  • pinch of salt
  • 150ml of Milk
  • a little extra flour

Pre-heat your oven to 220°C and grease a baking sheet. Shift your flour into a bowl and rub the butter in quickly with your fingertips - next, add sugar and salt. Add milk slowly and (with floured hands) and knead into a soft dough. Flatten a use a pastry cutter to create scone shapes.

Place on baking sheet and put in oven for 12-15mins or until golden brown

Serve with Jam and clotted cream





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