Classic Scones with Jam & Clotted Cream

This super easy 20 minute recipe is a perfect afternoon tea treat! The recipe can be easily doubled or halved too.

Prep: 5 mins
Cook: 10 mins
Calories: 268

Ingredients (makes 8):
250g self-raising flour (and a little extra for dusting)
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking powder
85g butter (cut into cubes)
3 tablespoons caster sugar
175m milk
1 teaspoon vanilla extract
A squeeze of lemon juice
1 beaten egg (to glaze)
Jam and clotted cream (to serve)

Method:
1. Heat the oven to 220C/fan 200C/gas 7.

2. In a large bowl, mix together the self-raising flour, salt and baking powder, then add the butter cubes and rub in with your fingers until the mixture looks like fine crumbs. Mix in the caster sugar and set to one side.

3. Put the milk into a heatproof jug and heat in the microwave for about 30 seconds, until the milk is warm. Add the vanilla extract and lemon juice to the milk and then set this aside too.

4. Put a baking tray in the oven.

5. In the dry mixture, make a well and then add the liquid and combine quickly with a cutlery knife. It may seem very wet at first.

6. Scatter some flour onto a work surface and tip the mixture out onto it. Sprinkle the dough and your hands with some more flour and fold the dough over 2 to 3 times until it is smooth, then pat it into a round that is about 4cm deep.

7. Take a 5cm, smooth edged cutter and dip the edges in some flour. Cut out four scones from the dough, and then fold and reshape the remaining dough to cut out another four. Brush the tops of each scone with the beaten egg and then place them on the hot baking tray from the oven.

8. Allow the scones to bake for 10 minutes, until they have risen and are golden at the top, and then serve fresh out of the oven and smother with jam and clotted cream!

Top Tip – you can freeze the scones once cool and then defrost at a later date and reheat in the oven at about 160C/fan140C/gas 3 for a few minutes to refresh them.