Classic Scones with Jam and Clotted Cream

Classic Scones with Jam and Clotted Cream

Bright purple pancakes for a hearty weekend brunch.
 
Total Time: 15 minutes
Prep: –
Cook: –
Ingredients Serves 8
Classic Scones with Jam and Clotted Cream
Self-raising flour + extra for dusting
350g
Salt
¼ tsp
Baking powder
1 tsp
Butter, cut into cubes
85g
Castor sugar
3 tbsp
Milk
175ml
Vanilla extract
1 tsp
Squeezed lemon juice
1
Beaten egg
1
Jam and clotted cream
For topping
Method
Classic Scones with Jam and Clotted Cream

Step 01

Heat oven to 220°C.
Step 02
Mix the flour with salt and baking powder in a large bowl. Add the butter, then rub in with your fingers until it looks like fine crumbs. Stir in the sugar.
Step 03
Put the milk into a jug and heat in the microwave for about 30 seconds until warm. Add the vanilla and lemon juice, then set aside for a moment.
Step 04
Put a baking sheet in the oven.
Step 05
Make a well in the dry mix, then add the liquid and quickly combine it with a cutlery knife.
Step 06
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 smoother. Pat into a round about 4cm deep.
Step 07
Dip a 5cm smooth-edge cutter into some flour, and plunge into the dough. Then repeat until you have four scones. Press the remaining dough back into a round, and cut out another four.
Step 08
Brush the tops with beaten egg, then carefully place onto the hot baking tray.
Step 09
Bake for 10 minutes until risen and golden on the top.
Step 10
When serving, top it off with jam and clotted cream.

Save it for another day by freezing it once it’s cool.