For the perfect English afternoon tea, you can't beat homemade scones with jam
and clotted cream.
Makes 12 scones, 20 mins preparation, 15 mins cooking
450g self-raising flour
½ teaspoon baking powder
1 pinch salt
100g cold, unsalted butter, diced
75g caster sugar
1 large egg
6.5cm pastry cutter
Pre-heat the oven to 200°C/gas mark 6.
Sift the flour, baking powder and salt into a large mixing bowl.
Add the butter and rub it into the flour using your fingers, until the mixture resembles breadcrumbs. Mix in the sugar and sultanas.
In a separate bowl, beat the egg and stir in the milk. Pour two thirds of this into the scone mixture, stirring constantly until the dough comes together. The consistency should be firm but moist, so add more milk and egg if you need to.
Place the dough onto a lightly floured surface and knead to bring it together, but don't overwork the dough. Roll out to a 2cm thickness.
Use a 6.5cm pastry cutter dipped in flour to cut out 12 scones, and place them on a baking sheet.
Brush the tops with the remaining milk and egg mixture, and bake for 15 minutes until risen and lightly golden.
Serve as soon as possible with clotted cream and raspberry jam.