Scones with jam & cream difficulty ** #79

Makes 10

Preparing time: 15 minutes 

Cooking time: 12 minutes 

Ingredients:

• 225 g self-raising flour
• 1 teaspoon baking powder
• 40 g slightly salted butter, chilled and diced
• 2 tablespoons caster sugar 
• 125 ml milk, plus extra to glaze

To serve

• strawberry jam
• clotted cream

1. Sift the flour and baking powder into a bowl or food processor 
2. Add the butter and rub in with the fingertips or process until the mixture resembles fine breadcrumbs 
3. Add the sugar and milk, reserving 2 tablespoons of milk, and mix or blend briefly to a soft, slightly sticky dough 
4. Add the reserved milk if the dough feels dry 
5. Knead the dough lightly on a lightly floured surface until smooth, then roll out to 1.5 cm thick 
6. Cut out 10 rounds using a 5 cm plain biscuit cutter, re-rolling the trimmings to make more 
7. Place slightly apart on a greased baking sheet and bush with milk 
8. Bake in a preheated oven, 220 C(425 F),Gas Mark 7, for 12 minutes until well risen and golden 
9. Transfer to a wire rack to cool 
10. Split the scones and serve topped with jam and cream. 
11. Enjoy! :-)