Fruit scones with clotted cream and jam

Name: Fruit scones with clotted cream and jam
Total time: 35 min
Cuisine: British
Ingredients: 350g self raising flour; 75g butter, cold and cubed; 40g caster sugar; 75g sultanas; 1 large egg, beaten; 150ml whole milk; 4 tbsp strawberry jam; 100g clotted cream

Tall, soft sultana scones best eaten warm with plenty of butter, jam and clotted cream.

Time35 mins
LevelMedium
Costabout £0.45 a head
Oven220°C (200°C fan)

8 servings

Ingredients

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350 gself raising flour
75 gbuttercold and cubed
40 gcaster sugar
75 gsultanas
1large eggbeaten
150 mlwhole milk
4 tbspstrawberry jam
100 gclotted cream

Method

1
Heat the oven to 220°C (200°C fan). Dust a baking tray with flour.
2
Rub the butter into the flour with your fingertips until it looks like breadcrumbs. Stir in the sugar and sultanas.
3
Mix most of the egg with the milk, then stir into the flour to make a soft dough. Reserve a little egg for glazing.
4
Pat out on a floured surface to 3cm thick and cut into 8 rounds with a 6cm cutter.
5
Brush the tops with the remaining egg and bake for 12 minutes until risen and golden.
12 min
6
Cool slightly, split and serve with jam and clotted cream.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.