Who doesn’t love a decadent fresh scone complete with clotted cream and strawberry jam? This is our favorite recipe for classic scones…and they are positively perfect!
- 1lb self-raising flour
- 2 level tsp baking powder
- 1 3/4 oz caster sugar (super fine sugar; though regular sugar will do just as well)
- 3 1/2 oz butter, softened, cut into pieces
- 2 large eggs
- a little milk
- handful raisins (optional)
Preheat the oven to 425F. Lightly grease two baking trays.
Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Crack the eggs into a measuring cup, then add enough milk to make the total liquid 10 fl oz. Stir the egg and milk into the flour – you may not need it all – and mix to a soft, sticky dough. Add raisins if you so choose
Turn out onto a lightly floured work surface, knead lightly and work in the sultanas, if using. Roll out to a rectangle about 3/4 in thick.
Cut into as many rounds as possible with a fluted 2 in cutter and pl.ace them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.
Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown color. Lift onto a wire rack to cool. Eat as fresh as possible.
To serve, split the scones and serve with strawberry jam on the scones along with a good dollop of clotted cream.