Scones

Is there anything more magnificent than a warm scone with homemade strawberry jam and fresh whipped cream? I think not. Especially when the strawberries in the jam are fresh from the garden. It wouldn't be summer without afternoon tea in the garden, with the sun beating down as you take your first mouthful. These scones can be whipped up in to time at all which is great when it's too hot to be in the kitchen all day. Now, if you're from Cornwall or Devon how you assemble your scone is down to you, however it tastes just as delicious! And if you are feeling adventurous why not have a go at making my cherry and almond scones.


Scones 
(Makes 8)

250g Self Raising Flour
50g Caster Sugar
50g Chilled Butter
1 Egg
100ml Whole Milk
Pinch of salt

Preheat the oven to 220C, Gas Mark 7.

Sift the flour, salt and sugar into a large mixing bowl. Add in the butter and rub into the flour using your fingers. When the mixture looks like fine breadcrumbs, beat in the egg and milk and stir using a blunt knife.

Use your hands to bring the mixture together to make a ball of soft dough. Turn the dough out on a slightly floured surface and knead gently, just to bring it together.

Lightly flour your hands and pat out the dough about 3cm thick and cut out rounds with a 6cm round cutter. Use the trimmings again by pressing them together and repeating the process.

Set the scones slightly apart on a lined baking tray and bake in the oven for 10 - 12 minutes, until golden brown. Once baked, transfer onto a cooling rack to cool completely.

Now get your jam, cream and strawberries ready and enjoy a scone, or two in the garden!