Cream Tea

Ingredients

• Tea - 1 pot
• Strawberry jam - To serve
• Clotted cream - To serve
• Milk - 150ml
• Sugar - 25g
• Butter - 55g
• Self - raising flour - 225g

Instructions

1. Preheat the oven to 220°C (200°C fan) mark 7.
2. Put the flour into a large bowl, add the butter and rub in with your fingertips until the mixture looks like fine crumbs.
3. Stir in the sugar.
4. Heat the milk in the microwave for about 30 secs until warm, but not hot.
5. Add the milk to the flour mixture and stir it in quickly, then fold the dough over 2-3 times until it’s a little smoother.
6. Tip the dough onto a floured work surface and flatten it into a round, about 4cm deep.
7. Take a 5cm cutter and dip it into some flour. Cut out the scones by pushing the cutter straight down into the dough (don’t twist it), then lift it out.
8. Brush the tops with a beaten egg, then carefully place onto the hot baking tray.
9. Bake for 10 mins until risen and golden on the top.
10. Eat just warm or cold on the day of baking, generously topped with clotted cream and strawberry jam.