- 240g self-raising flour
- 50g unsalted butter, cubed
- 25g caster sugar
- 1 tsp baking powder
- 150ml full cream milk
- pinch of salt
- 1 large egg, beaten
- To serve:
- Mrs Bridges Strawberry Preserve with Champagne
- Clotted cream
- Fresh strawberries to garnish
- A glass of bubbly for a real treat!
In a mixing bowl, rub the flour, butter and salt together.
Stir the sugar in and then gradually add the milk to create a soft dough. If you need, add a little more milk.
Turn out onto a floured surface and work together with your hands gently. Work to a round of roughly 2cm thickness.
Cut out rounds with a cutter, and transfer to a baking sheet. Bring together remaining dough and repeat the process until it’s all used up.
Brush the tops of the scones with the egg wash, before transferring to a pre-heated oven at 220c (200c fan) for 12 to 15 minutes until the tops are golden.
Remove from the oven and transfer to a wire rack to cool before splitting and serving with preserve and clotted cream
Buy the products used in this recipe
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