Scones with Clotted Cream

Method

1. 1

   Step 1

   Heat the oven to 425°F (220°C / Gas 7), or 400°F (200°C) fan, with a rack in the upper-middle position. Line a 13 × 9 in (33 × 23 cm) baking sheet with baking parchment; this recipe makes 8 small scones, serving 8.

2. 2

   Step 2

   Put the flour and salt in a large mixing bowl and stir to combine. Add the cold butter and rub it into the flour with your fingertips for 2–3 minutes, until the mixture resembles fine breadcrumbs with no large butter pieces remaining.

3. 3

   Step 3

   Stir in the sugar, then make a well in the centre. Pour in the milk and mix gently with a table knife for about 30 seconds, just until the mixture forms a soft, slightly sticky dough with no loose flour at the bottom.

4. 4

   Step 4

   Lightly dust the work surface with some of the extra flour and turn out the dough. Fold it over itself 2–3 times to bring it together, then gently pat it to an even 1 in (2.5 cm) thickness; avoid kneading it until smooth.

5. 5

   Step 5

   Dip a 2 in (5 cm) round cutter in flour and press straight down through the dough without twisting. Gently gather and pat out the scraps once, cutting enough rounds to make 8 scones in total.

6. 6

   Step 6

   Arrange the scones on the prepared baking sheet, leaving about 1 in (2.5 cm) between them. Brush the tops lightly with beaten egg, keeping it off the sides so it does not interfere with the rise; you will not need all the egg.

7. 7

   Step 7

   Bake for 12–15 minutes, until well risen with golden tops and lightly browned bases. A scone should feel light when lifted, and a skewer inserted into the centre should come out without wet dough.

8. 8

   Step 8

   Transfer the scones to a wire rack and leave to cool for 10 minutes, until warm rather than hot. Split horizontally and serve with the clotted cream and strawberry jam, dividing both evenly between the 8 servings.