INGREDIENTS
, 220g self-raising flour
, Pinch of salt
, One teaspoon baking powder
, Two tablespoons castor sugar
, 60g butter
, One egg, beaten and mixed with 280ml milk
, Fresh double cream
, One egg, beaten and mixed with one tablespoon water or milk for the glaze
, All Gold Connoisseur Strawberry Jam
PREPARATION
- Sift flour, salt and baking powder together in bowl. Add sugar and butter.
- Rub butter into mixed powder until mixture looks like bread crumbs.
- Slowly add egg-and-milk mixture and mix together to make dough.
- Gently knead dough on lightly-floured work surface until smooth.
- Roll out dough until it’s about 2cm thick.
- Cut out circles, 5cm in diameter, with either a plain or fluted cutter.
- Arrange scones on baking sheets and brush tops with glaze mixture.
- Bake in the oven at 230 °C for 10 to 15 minutes, or until lightly golden.
- Remove from oven and let cool on a wire rack.
- Whip the fresh double cream until it is stiff.
- Split the scones and spread with butter, strawberry jam and a generous dollop of whipped cream.