225g (8 oz) self raising flour
1 tsp baking powder
25g (1 oz) caster sugar
50g (2 oz) margarine
150ml ( ¼ pint) milk
1 egg, beaten, or plain flour, for brushing or dusting
200g/ 7oz strawberry jam
250ml soft whipped whipping cream
- Jam Scones and cream
- Difficulty: easy
- Serves: 10
Pre-heat the oven to 220C / 425F / Gas 7.
Sift together the flour, baking powder and salt into a bowl. Stir in the sugar, add the slightly softened butter and rub quickly into the flour, creating a fine breadcrumb consistency. Add the milk, a little at a time, working to a smooth dough. This is now best left to rest for 5 – 15 minutes before rolling.
Roll on a lightly floured work surface until 2 cm (3/4 in) thick. Using a 5cm (2in) pastry cutter, cut the dough, using one sharp tap and not twisting the dough as you cut. Twisting the scone mix will result in an uneven rising.
Once cut, the scones can be either brushed with the beaten egg for a shiny glaze, or dusted with the flour for a matt finish.
Place the scones on a greased baking tray and bake in the pre-heated oven for 10-12 minutes until golden brown. Allow to cool slightly, and serve while still warm. With the strawberry jam and whipped cream