Traditional Scones with Jam and Cornish Clotted cream

Scones with Jam and Cream


225g/8oz self raising flour
55g/2oz butter
25g/1oz caster sugar
150ml/5fl oz milk
1 egg, beaten
pinch of salt

Cook’s technique
Lightly grease a baking sheet.
Heat the oven to 220C/425F/Gas 7.
Mix flour and salt and rub in the butter.
Stir in the sugar and then the milk until it becomes a dough.
Turn on to a floured work surface and knead lightly. Roll out gently to a about 2cm/¾in thick and cut with a 5cm (2in) pastry cutter.  Don’t twist the cutter as it will ruin the scones.
Keep kneading the leftovers together to make as many scones as possible.
Brush the scones on top with the beaten egg and bake for 12-14 minutes until risen and golden.

Cool and serve with butter and lashings of strawberry jam and Cornish clotted cream.

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