Scones with homemade strawberry jam and clotted cream
Best served still warm from the oven, scones are a classic teatime treat and are so easy to make.
For the jam
For the scones
- 450g/1lb strong white flour, plus extra for dusting
- 5 tsp baking powder
- pinch salt
- 75g/2¾oz unsalted butter, plus extra for serving
- 75g/2¾oz caster sugar
- 2 free-range eggs, lightly beaten plus 2 egg yolks for glazing
- 135ml/4¼fl oz milk
- 400g/14oz clotted cream
For the jam, heat the sugar, lemon juice and three tablespoons water in a large pan, slowly, until the sugar has melted. Add the strawberries and stir gently. Bring the jam up to the boil and cook for 3-4 minutes or up to 10 minutes if you prefer a thicker jam. Remove from the heat, allow to cool slightly, then pour into sterilised jars and allow to cool completely.
Preheat the oven to 220C/200C Fan/Gas 7.
Sift together the flour, baking powder and salt into a bowl then add the butter and rub into the flour, creating a fine breadcrumb consistency.
Add the sugar and two eggs, lightly beaten, and mix well. Add the milk, a little at a time, working with a wooden spoon to form a smooth dough.
Roll on a lightly floured work surface until 2cm/¾in thick. Dip a 5cm/2in pastry cutter into the flour then stamp out rounds from the dough, using one sharp tap and not twisting the dough as you cut - twisting the scone mix will result in an uneven rising.
Re-roll the leftover dough and cut out more scones until all the dough has been used.
Flip the scones over and place onto a baking tray. Brush the beaten egg yolks over the top of the scones, taking care not to let any run over the edges.
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, then serve while still warm with strawberry jam, butter and clotted cream.
Keep this jam in the refrigerator and eat within one month.