Great British Scone

Yummy scones with fresh cream and strawberry jam are one of my all time fave coffee and cake treats!

Im not the best baker in the world, just ask Jade about my Cadburys creme egg choc brownies. To be fair i think its my oven as its so old you cant see the temp on it anymore. So i pretty much have to guestimate everything! But anyways these scones are super duper easy to make, even i can do them and they probably only take 20mins max from start to finish!

Enjoy!

Love
L xx

Made by me and all delicious and edible and everything! (yay me)

Classic Scones with Jam and Clotted Cream

Serves 8

Ingredients

• 350g self-raising flour, plus more for dusting
• ¼ tsp salt
• 1 tsp baking powder
• 85g butter, cut into cubes
• 3 tbsp caster sugar
• 175ml milk
• 1 tsp vanilla extract
• squeeze lemon juice (see Know-how below)
• beaten egg, to glaze
• jam and clotted cream, to serve

Method

1. Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
2. Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
3. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.
4. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. By this point you’ll probably need to press what’s left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
5. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh.