English Scones with Clotted Cream (Print Version)

# Ingredients:

→ Scone Ingredients

01 - 450g self-raising flour

02 - 100g unsalted butter, chilled and diced

03 - 250ml milk

04 - 50g caster sugar

05 - 1 pinch of salt

→ Toppings

06 - 200g clotted cream

07 - 150g strawberry or raspberry jam

# Instructions:

01 - In a large bowl, combine the self-raising flour and salt. Add the chilled, diced butter and rub into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, then gradually add the milk while stirring until a soft, slightly sticky dough forms.

02 - Turn the dough onto a lightly floured surface and knead gently. Roll out to approximately 2.5cm thickness. Using a 7cm round cutter, cut out scone shapes. Roll each cut piece flat, add a small dollop of jam in the center, then fold and shape into rounds.

03 - Place scones on a baking tray lined with parchment paper, leaving space between each. Brush the tops with a little milk. Bake in a preheated oven at 200°C (180°C fan) for 12-15 minutes until risen and golden brown.

04 - Allow to cool slightly then serve warm with generous amounts of clotted cream. Alternatively, slice scones in half to reveal the jam inside, then top with clotted cream.

# Notes:

01 - For lighter scones, handle the dough as little as possible and don't overwork it.

02 - Scones are best enjoyed fresh from the oven while still warm.

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