Below is the perfect way to make scones
300g self-raising flour (plus a little extra for dusting and dipping)
1 tsp baking powder
50g butter, cubed.
50g clotted cream and extra for serving
50g caster sugar
150ml whole milk
1) Heat oven to 220°C/fan 200°C/gas 7
2) Sift the flour and baking powder into a large bowl
3) Rub the butter into the flour in a large bowl using your fingertips, until a fine breadcrumb mixture has been created. Remove the crust off the clotted cream and some of the firmer top layer beneath it to make up the 50g and dollop it into the breadcrumb mixture in clumps. Rub this into the breadcrumb mixture, the same way as the butter was done.
4) Add in the sugar and mix together until all is combined.
5) Make a well in the middle off the mixture in the bowl and add in the milk, saving a little bit back to paint the top of the scones with. Fold through slowly with a spatula or a spoon until the mixture combines.
6) Sift some flour onto a work surface and your hands. Use your hand to lightly knead and bring the dough together and pick up any dry bits of flour from the base and sides of the bowl before tipping it out onto the floured surface.
7) Pat or roll out the dough with a rolling pin to approximately 2.5cm deep.
8) Leave to sit for a few minutes while you cut out some non-stick parchment paper and line a flat baking tray.
9) Take a 5cm plain circular cutter and dip in some flour sat in a bowl to help prevent the cutter sticking to the dough. Press firmly into the rested dough, try not to twist the cutter but pick up and gently press out the dough on to the prepared baking sheet.
10) Repeat until you have cut as many as you can and then gently knead together the remaining dough and re-pat or roll. You are ideally looking at cutting out 10 scones in total.
11) Brush the top of the scones with the remaining milk and bake near the top of the pre-heated oven for 10-15 minutes until risen and lightly golden brown.
12) Once baked and allowed to cool slightly slice into two and serve with a dollop of jam and remaining clotted cream