Giant Scone with Clotted Cream and Jam
What could be better than a plate of scones? One giant scone perfect for sharing? Look no further than this delicious recipe!
Ingredients
- 450g strong white flour
- 2 tsp baking powder
- pinch salt
- 50g caster sugar
- 100g butter, diced and cold
- 300ml full fat milk
- 1 egg yolk for egg wash
To serve
- 1 ½ jars strawberry jam
- 750g clotted cream
- 50g butter sliced
Method
- Preheat the oven to 220c.
- To make the scones, mix the flour, sugar and baking powder. Add the butter and using your fingertips rub until it resembles breadcrumbs. Add the milk and mix until you have a smooth dough.
- Roll out on a lightly floured surface until you have a 2 cm thick circle. Pinch the edges and egg wash.
- Bake for 15 to 20 minutes, allow to cool slightly then split in half horizontally and fill with butter, jam and cream.
Ingredients
- 450g strong white flour
- 2 tsp baking powder
- pinch salt
- 50g caster sugar
- 100g butter, diced and cold
- 300ml full fat milk
- 1 egg yolk for egg wash
To serve
- 1 ½ jars strawberry jam
- 750g clotted cream
- 50g butter sliced
Method
- Preheat the oven to 220c.
- To make the scones, mix the flour, sugar and baking powder. Add the butter and using your fingertips rub until it resembles breadcrumbs. Add the milk and mix until you have a smooth dough.
- Roll out on a lightly floured surface until you have a 2 cm thick circle. Pinch the edges and egg wash.
- Bake for 15 to 20 minutes, allow to cool slightly then split in half horizontally and fill with butter, jam and cream.
