Classic Scones with Jam and Clotted Cream
found in Desserts - Cold
 | Vegetarian |  | Nut Free |
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Prep: 5 minutes
Cook: 10 minutes
Difficulty:
Easy
You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests.
Ingredients
- 175g flour (self raising), plus more for dusting
- 1⁄4 tsp salt
- 1⁄2 tsp baking powder
- 43g butter, cut into cubes
- 11⁄2 tbsp caster sugar
- 88ml milk
- 1⁄2 tsp vanilla extract
- 5ml lemon juice
- 1⁄2 egg, beaten, to glaze
- 5 tbsp strawberry jam, to serve
- 10g clotted cream, to serve
Directions
1
Heat oven to 220°C / 200°C (fan oven) / 430°F / Gas Mark 7. Tip the flour into a large bow 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 its a little smoother. Pat into a round about 4cm deep.
4
Take a 5cm cutter and dip it into some flour. Plunge into the dough, then repeat until you have several scones. Press the remainder of the dough back into a round to cut out more scones. 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 (160°C / 140°C (fan oven) / 320°F / Gas Mark 3) for a few mins to refresh.
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