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Recipe : Classic scones with jam and clotted cream

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Ingredients
  

  • 350 g flour plus more for dusting
  • ΒΌ tsp salt
  • 1 tsp baking powder
  • 85 g butter cut into cubes
  • 3 tbsp caster sugar
  • 175 ml buttermilk
  • 1 tsp vanilla extract
  • beaten egg to glaze
  • jam and clotted cream to serve

Instructions
 

  • Heat oven to 220C/fan 200C/gas 7.
  • Add flour, salt and baking powder into a large bowl then mix.
  • Add butter cubes and rub in with your fingers until the mix looks like breadcrumbs.
  • Stir in sugar.
  • Add the milk to your mix and combine it quickly - it will be wet at first.
  • Scatter some flour onto the work surface.
  • Tip out the dough out.
  • Fold the dough over with well floured hands.
  • When the dough is smooth pat into a round, about 5cm deep.
  • Take a 5cm cutter and cut out your scones.
  • Brush the tops with a beaten egg, then carefully place onto the hot baking tray.
  • Bake for 10 mins until risen and golden on the top.
  • Leave to cool for a few minutes on a cooling rack.
  • Eat just warm or cold on the day of baking, generously topped with jam and clotted cream.