Butter Scones With Clotted Cream & Raspberry Jam

Prep Time: 15min Preheat Oven: 180°C (350°F) Cook Time: 25min

The Butter Scones:

225g (2 cups) Self Raising Flour

1 pinch Maldon Sea Salt

10g (2 tsp) White Granulated Sugar

5g (1 tsp) Baking Powder

45g (1/5 cup) Unsalted Butter

0.1L (2/5 cups) Semi-Skimmed Milk or 2% Milk

1 Egg

The Filling:

Clotted Cream

Raspberry Jam

Cooking Instructions:

In a medium size mixing bowl, lightly beat the egg and then gradually add the milk, whisking throughout.

Place the flour, sugar, baking powder, and salt in a bowl and add the butter. Instead of using a fork or other mixing utensil, use your hands. Rub the mixture with your fingertips until it resembles breadcrumbs. Then add the milk mixture and mix gently to form a dough, being careful not to overwork the mixture.

Sprinkle a little flour on to your work surface and then roll the pastry out to a thickness of about 2cm. Using a cookie cutter or pastry cutter, cut the dough into circles and place them on a baking tray covered with parchment paper. Keep recombining the dough and rolling out to make as many scones as possible.

Beat together an egg yolk in small bowl and use this to brush onto the top of the scones to give the scones a nice shine.

Transfer the scones to the oven and bake for 20-25 minutes until risen and lightly golden brown. Then place on a wire rack to cool.

Once cool, cut the scone in half. Spread one half with jam and then add a spoonful of clotted cream. Top with the second half of the scone and serve.