DISH OF THE MONTH

Scones with Strawberry Jam & Clotted Cream

•460g self-raising

flour

•75g caster sugar •Pinch of Maldon salt •2tsp baking powder •120g unsalted butter, at room temperature

•2 large eggs •150ml whole milk, plus a little extra to glaze

•Rodda's clotted cream and Tiptree strawberry jam, to serve

Method (MAKES 18 SCONES)

1. Line two baking trays with baking paper and preheat the oven to 200˚C. Add the flour, sugar, pinch of Maldon salt and baking powder into a food processor, then add the butter in small pieces. Pulse the mixture until it resembles fine breadcrumbs but be careful not to over mix. 2. In a small bowl beat together the two eggs and add the whole milk. Slowly add this to the breadcrumb flour mixture, incorporating each time as you may not need all the liquid, until you have a soft dough with no dry patches. 3. Tip the dough onto a lightly floured surface. Knead gently until smooth. Use a rolling pin to roll the dough out until it is roughly 2cm thick. 4. Use a 6cm fluted cutter to cut out as many scones as you can, then place them on the lined baking trays with a little room between them. Knead the offcuts lightly back together, re-roll the dough and repeat the cutting until you have as many as the dough makes.

5. Brush the tops of the scones with a little milk, then place the trays into the preheated oven for 15 minutes. They should be well risen and lightly golden on top. Remove from the oven when baked and allow the scones to cool.

6. Serve with Rodda’s clotted cream and Tiptree strawberry jam – and a big pot of tea!