CLASSIC SCONES

Perfect for afternoon tea, this classic scone recipe is delicious with jam and clotted cream. Enjoy them as they are, or add sultanas, cherries or raspberries to make a deliciously fruity treat. Our scones are made with rich double cream as well as milk, giving a fluffy and light texture on the inside and a buttery crust on the outside. Scones are best enjoyed on the day that they are baked.

Makes eight

INGREDIENTS

400g self-raising flour, plus extra for dusting

⅛ tsp salt 1 tsp baking powder

100g unsalted butter, frozen 55g caster sugar

Up to 100g fruit (optional; sultanas, glacé cherries or frozen raspberries work well) 100ml milk, plus an extra 30ml 50ml double cream Squeeze of lemon juice Dash of vanilla extract Beaten egg, for brushing Icing sugar, for dusting (optional)

Jam and clotted cream, to serve

Preheat the oven to 220C/200C fan/Gas 7. Sift the self-raising flour, salt and baking powder together into a bowl. Grate the frozen butter into the dry ingredients and rub together between your fingertips to form breadcrumbs.

Add the caster sugar and fruit (if using) to the crumb mixture and mix together. Gradually add the milk, double cream, lemon juice and vanilla extract, and mix by hand until a dough is formed.

Pat the dough together lightly for as little time as possible, adding the extra 30ml of milk as you pat it together. The dough should be flaky. Add a dusting of flour if it is too sticky. Roll out the dough on a lightly floured surface using a rolling pin to 2½ cm thick.

Press downwards through the dough with a 7cm pastry cutter, being careful not to twist the cutter, so that the scones cut evenly. Arrange the scones on a lined baking tray and brush with beaten egg using a pastry brush. Bake in the preheated oven for 15 minutes, or until they have started to turn golden brown and risen evenly. Transfer to a wire rack to cool, finish with a dusting of icing sugar (optional) and serve with jam and clotted cream.