Oct 11, 2012

Tea time: Scones with jam & clotted cream

No high-tea without scones, jam and clotted cream!

- Easy

- 225g/ 8oz self raising flour
- ping of salt
- 55g/ 2oz butter
- 25g/ 1oz caster sugar
- 150ml/ 5l oz milk
- 1 free-range egg, beaten

Makes 8-12 scones

Step 1: Heat the oven to 220C/ 425F/ Gas 7. Lightly grease a baking sheet.

Step 2: Mix togheter the flour and salt and rub in the butter

Step 3: Stir in the sugar en then the milk to get a soft dough

Tip: add some dried fruit if you like

Step 4: Turn on to a floured work surface and knead very lightly. Pat our to a round 2 cm/ 8/4 thick. Use a 5cm/ 2 inch cutter to stamp out rounds and place on a baking sheet. Lightly knead togheter the rest of the dough and stamp out more scones to use it all up.

Step 5: Brush te tops of the scones with the beaten egg. Bake for 12/15 minutes until well risen and golden. Glazing with egg wash. 

Step 6: Cool on a wire rack and serve with butter and good jam and maybe some clotted cream. 

Want to make your own jam and clotted cream?