- Scones With Jam & Cream.jpg (29.61 KiB) Viewed 115 times
Takes: 40 minutes (plus cooling time)
Serves: 12 (makes)
No nutritional information available.
Ingredients
- 100g self-raising flour, plus extra for dusting
- 25g caster sugar
- 25g butter, chilled and cubed
- 3 tbsp milk
- Jam and freshly whipped double or clotted cream (optional)
Method
1. Preheat the oven to 220°C/Fan 200°C Fan/Gas Mark 7. Line a baking tray with baking paper. Sift the flour into a bowl then stir in the sugar. Rub in the butter using your fingertips until the mixture resembles breadcrumbs. Add the milk and mix using a round-bladed knife to form a soft dough.
2. Knead gently on a lightly floured surface and pat into a round approximately 1½cm thick. Using a 2½cm round cutter, cut into 12 rounds, re-rolling and patting the dough as needed.
3. Transfer to the baking tray and brush with the milk. Bake for 8 - 10 minutes until well-risen and golden. Split open and serve warm or cooled with jam and cream, if using, and fresh strawberries, if liked.
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