Scones with Clotted Cream & Raspberry Jam

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September 17, 2013 by marksetchfield

IMG_5106Cooking time 10 minutes, serves 6

12oz self-raising flour, plus a little more for dusting
¼ tsp salt
1 tsp baking powder
3oz butter, cut into cubes
3 tbsp caster sugar
6fl oz milk
1 tsp vanilla extract
Juice of 1/2 a lemon
A beaten egg, to glaze
Raspberry jam and clotted cream, to serve
A little icing sugar to dust

Pre-heat oven to 200C/Gas mark 7. Sift the flour into a large bowl with the salt and baking powder and mix. Add the butter, and rub in with your fingers until the mix looks like fine crumbs, then mix in the sugar. Heat the milk in the microwave for about 30 seconds until its warm. Add the vanilla and lemon juice to the jug. Next heat a baking sheet in the oven. Form a well in the centre of the bowl, then add the milk and mix together with a knife until the mix forms into a soft dough. Dust a worktop with some flour and place the dough on top. Sprinkle some flour over the dough and dust your hands with a little more flour. Knead the dough 2-3 times until it’s a little smoother. Shape the dough into a circle and flatten out to about an inch in depth, then dip a large cutter into some flour then push into the dough, you should make four scones. Reshape the remaining dough and repeat the process, you should have six scones. Brush the tops with beaten egg and sprinkle with some sugar, then place onto the preheated baking tray and bake for about 10 minutes. Remove from the oven and allow to cool on a wire tray. Dust with icing sugar and serve with a generous dollop clotted cream and jam.


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