Scones with Clotted Cream and Jam

These traditional British scones are light and fluffy, served with rich clotted cream and sweet jam.

Ingredients - Serves 8

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, combine the flour, sugar, baking powder, and salt.
Add the cold, cubed butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
In a separate bowl, beat the eggs and milk together. Reserve 2 tablespoons for glazing the scones later.
Gradually add the egg and milk mixture to the flour mixture, stirring until a dough forms.
Turn the dough out onto a lightly floured surface and knead briefly until smooth.
Roll the dough out to a 1-inch thickness and cut out scones using a round cutter.
Place the scones onto the prepared baking sheet and brush the tops with the reserved egg and milk mixture.
Bake for 12-15 minutes, or until the scones are golden brown.
Allow the scones to cool slightly before splitting them open and serving with clotted cream and jam.