English Scones with Jam & Clotted Cream

Ingredients

• 170g/6oz Devon Cream Company Double Cream
• 4 tbsp milk
• 200g/7oz self-raising flour
• 50g/2oz caster sugar
• 1 tsp baking powder
• 1 egg, beaten

To Serve

• Devon Cream Company Clotted Cream
• Premium strawberry jam

Products used

Method

1. Preheat the oven to 220°C/425°F. Sift the flour, salt and baking powder together in a medium bowl.
2. Add the sugar, Devon Cream Company Double Cream and milk then work in with a fork until you have even sized clumps. If the mixture is too dry add more milk and mix through.
3. Scatter some flour onto the work surface and tip dough out. Dredge dough and your hands with a little more flour, then fold the dough over 2-3 times until is is smoother. Pat into a round shape, 2cm thick.
4. Take a 5cm cutter, dust with flour and cut out 4 scones from the dough. Press remaining dough into another round shape and cut out 4 more scones.
5. Brush the tops of the scones with the beaten egg, then carefully place onto the hot baking tray. Bake for 6-8 minutes until risen and golden on top.
6. Brew a pot of English tea and split your scone down the middle. Add a large dollop of Devon Cream Company Clotted Cream, top with strawberry jam and enjoy with a cup of tea.