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Yorkshire scones with strawberry jam and clotted cream

Buttery and studded throughout with sweet sultanas, these scones are an afternoon tea delight.

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To serve


  1. Preheat the oven to 220C/425F/Gas 7. Grease a large baking tray with butter.

  2. Sift the flour and baking powder into a bowl and add the butter. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs. Add a pinch of salt.

  3. Stir in the sugar and sultanas, followed by the egg. Gradually add the milk, stirring until the mixture comes together to form a rough dough (you may not need all of the milk). Lightly knead until the dough is smooth.

  4. Turn the dough out onto a floured work surface and roll out until it is 1cm/½in thick. Cut out scones with a round 3cm/1½in cutter. Place the scones onto the baking tray and brush with milk.

  5. Bake the scones for 10 minutes, or until golden-brown and cooked through.

  6. Serve the scones warm, cut in half and spread with jam and clotted cream.

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