Recipe: Summer Scones

Sitting outside on a summer afternoon, with delicious scones and a pot of tea – does it get any better? Here’s a simple recipe for soft and fluffy scones that are perfect with jam and plenty of clotted cream!

INGREDIENTS:

500g/1lb 1oz strong white flour, plus extra for rolling out

80g/3oz softened butter, plus extra to grease the baking tray

80g/3oz caster sugar

2 free-range eggs

5 tsp baking powder

250ml/8½fl oz milk

1 free-range egg, beaten with a little salt (for glazing)

Makes: 8 large or 15 small scones

TO SERVE:

butter

good-quality strawberry or raspberry jam

clotted cream

METHOD:

1) Preheat the oven to 220 °C/200°C Fan/Gas 7, lightly grease a baking tray with butter, then line it with baking or silicone paper (not greaseproof).

2) Put 450g/15½oz of the flour into a large bowl and add the butter. Rub the flour and butter together with your fingers to create a breadcrumb-like mixture. Next, add the sugar, eggs and baking powder and use a wooden spoon to turn the mixture gently. Make sure you mix all the way down to the bottom to incorporate all of the ingredients.

3) Add the milk slowly to form a very soft, wet dough, then flour a clean work surface. Tip the soft dough out onto the work surface and sprinkle the rest of the flour on top, using your hands to fold the dough in half, then turn it 90 degrees and repeat, being careful not to overwork it.

4) Roll it out with a rolling pin until it’s about 2.5cm/1in thick. Using a pastry cutter, stamp out rounds and place them onto the baking tray. Any leftover dough can be worked and rolled again.

5) Place the scones on the baking tray and leave them to rest for a few minutes. Then use a pastry brush to glaze them with the beaten egg and salt mixture

6) Bake the scones in the middle of the oven for 15 minutes, or until risen and golden-brown. Leave to cool, then split in half and add butter, jam and clotted cream to serve.

Only question left - Jam first, then cream, or cream first, then jam?