Scones

Scones with clotted cream and strawberry jam makes 10-12

225 g self-raising flour
1 teaspoon baking powder
2 tablespoons caster sugar
50 g unsalted butter, chilled and diced
1 egg
75 ml milk

To serve
Clotted cream
Good-quality strawberry jam

Put the flour, baking powder and sugar in a food processor and pulse
to combine. Add the butter and process for about 20 seconds until the
mixture resembles fine breadcrumbs. Transfer to a large bowl and make
a well centre.

Beat together the egg and milk in another bowl, reserving 1 tablespoon
of the mixture in a seperate bowl. Pour most of the remaining liquid
into the flour mixture and bring together into a soft dough using a
fork. If there are still dry crumbs, add a little more of the liquid.
Turn out onto a lightly floured surface and knead briefly until
smooth. Work in a little more flour if the mixture is sticky. Gently
pat or roll out the dough to about 2,5 cm thick and cut out rounds
using the biscuit cutter, pressing the trimmings together to make more
scones.

Arrange the scones on the prepared baking sheet, spacing them slightly
apart, and brush the tops with the reserved egg and milk mixture. Bake
in a preheated oven at 220 C (425 F) gas 7 for about 8 minutes until
risen and golden. Transfer to a wire rack to cool slightly. Serve warm
with clotted cream and strawberry jam.