Lightly grease two baking trays. Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml/10fl oz. Stir the egg and milk into the flour and mix to a soft, sticky dough. Turn out onto a lightly floured work surface, knead l
Cut into as many rounds as possible with a fluted 5cm/2in cutter and place them on the baking trays. Brush the tops of the scones with a little extra milk. Bake until the scones are well risen and a pale, golden-brown colour. Lift onto a wire rack to
Scones & Strawberries! The perfect Jubilee cream tea.
Scones & Strawberries! The perfect Jubilee cream tea.
13min · 4 servings
450g Self-raising flour
2 tsp Baking Powder
50g Caster Sugar
100g Butter
2 Free-range eggs
A little milk
Clotted Cream, Strawberries
Preheat the oven to 220C/200C Fan/Gas 7.
Lightly grease two baking trays.
Put the flour, baking powder and sugar in a large bowl.
Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml/10fl oz.
Stir the egg and milk into the flour – you may not need it all – and mix to a soft, sticky dough.
Turn out onto a lightly floured work surface, knead lightly and work in the sultanas, if using.
Roll out to a rectangle about 2cm/¾in thick.
Cut into as many rounds as possible with a fluted 5cm/2in cutter and
