INGREDIENTS
1 3/4 cup self-rising flour
1 teaspoon baking powder
2 tablespoons sugar
3 tablespoons plus
1 teaspoons unsalted
butter, chilled and diced
1 egg
1/3 cup milk
TO SERVE
clotted cream or extra-thick
or heavy cream
good-guality strawberry jam
a cookie cutter, 2" diameter
a baking sheet, greased
makes 10-12
HOW TO MAKE.
Preheat the oven to 425˚ F. Put the flour, baking powder
and sugar in a food processor and plus to combine.
Add the butter and process for about 20 seconds until
the mixture reusables fine bread crumbs. Transfer to a late bowl and make a well center.
Beat together the egg and milk in another bowl, reserving 1 table spoon of the mixture in a separate bowl. pour most of the remaining liquid into the flour mixture and bring together into a soft dough using a fork. If there are still dry crumbs, add more of the liquid. Turn out onto a floured surface and knead until smooth. Gently pat or roll out the dough to about 1" thick and cut out rounds using the cookie cutter, using the trimming to make more scones.
Arrange the scones on the prepared baking sheet spacing them apart, and brush the tops with reserved eggs and milk mixture. Bake in the preheated oven for 8 minutes until risen and golden. ransomer to a wire rack to cool slightly. Serve warm with the cream and strawberry jam.
