Scones with clotted cream and jam

Serves: 8

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Total Time: 25

Prep Time: 10

Cook Time: 15

• 225 gram(s) self-raising flour
• 50 gram(s) butter, cubed
• 150 ml pint milk
• beaten egg or extra milk, to glaze
• clotted or whipped double cream and jam, to serve
• You will need: a 6cm/2½in cutter

Method

1. Preheat oven to gas mark 7/220°C (210°C in a fan oven). In a bowl, add flour and a pinch of salt. Rub butter into flour using your fingertips, until mixture resembles breadcrumbs. Pour in milk and bring mixture together.
2. Lightly knead on a floured surface to form a smooth dough, then roll out or pat out to about 1.5cm thick. Cut out rounds, rerolling dough as necessary, and place on a baking sheet. Brush with beaten egg or milk to glaze, then bake for about 15-20 mins, till well risen and golden brown. Serve warm with cream and jam.

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