3 1/2 cups (350 g) 12 oz self-raising flour
1 level tsp (5 ml) salt
2 level tsp (10 ml) baking powder
2 tbsp (30 g) 1 oz caster sugar (superfine granulated)
3/4 stick (6 tbsp) 3 oz (75 g) English butter
175 ml (6 fl oz) milk
750 ml (5 fl oz) fresh double cream (heavy cream)
1 level tsp (5 ml) salt
2 level tsp (10 ml) baking powder
2 tbsp (30 g) 1 oz caster sugar (superfine granulated)
3/4 stick (6 tbsp) 3 oz (75 g) English butter
175 ml (6 fl oz) milk
750 ml (5 fl oz) fresh double cream (heavy cream)
method
1. Sift together the flour, salt and baking powder into a bowl and add the sugar and butter.
2. Rub in the butter until the mixture resembles fine breadcrumbs.
3. Gradually mix in the milk to make a dough.
4. Knead the dough on a lightly floured work surface until smooth.
5. Roll out the dough to about 1 cm (1/2 inch) thick, then cut out 5 cm (2 inch) rounds with a plain or fluted cutter, kneading and rerolling the dough until it is all used up.
6. Arrange scones on baking sheets then brush tops with milk.
7. Bake in the oven at 230°C (450°F) mark 8 for 10 - 12 minutes, until well risen with lightly golden tops.
8. Whip the fresh cream until stiff. Split the scones and fill with butter, strawberry jam and fresh cream.
2. Rub in the butter until the mixture resembles fine breadcrumbs.
3. Gradually mix in the milk to make a dough.
4. Knead the dough on a lightly floured work surface until smooth.
5. Roll out the dough to about 1 cm (1/2 inch) thick, then cut out 5 cm (2 inch) rounds with a plain or fluted cutter, kneading and rerolling the dough until it is all used up.
6. Arrange scones on baking sheets then brush tops with milk.
7. Bake in the oven at 230°C (450°F) mark 8 for 10 - 12 minutes, until well risen with lightly golden tops.
8. Whip the fresh cream until stiff. Split the scones and fill with butter, strawberry jam and fresh cream.
serving amount
makes 18 - 24
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