Scones with jam & clotted cream

By Chef Silvia Leo

For 4 People
40 Mins
Allergens: Egg, Gluten, Milk

You will need: a large mixing bowl, a jug or small bowl, baking tray, parchment paper, zest grater, rolling pin, pastry cutter, pastry brush and salt

Allergens: Wheat, Gluten, Dairy, Eggs

  • 350g self-raising flour
  • 100g butter (cold)
  • 100g caster sugar
  • pinch of salt (not included)
  • 100g milk
  • 1 tsp vanilla extract
  • 1 egg 
  • egg wash (not included)
  • lemon zest
  • 20g plain flour for dusting
  • 4 mini jam jars
  • Clotted cream

How to make

Scones with Jam & Clotted Cream
Heat the oven to 200C fan. Place some parchemnt paper on a large baking tray and set aside.
In a large bowl, mix the dry ingredients – flour, sugar and a pinch of salt. Chop the cold butter into small cubes and add to the bowl. Using the rubbing in method with your finger tips, crumble together with your until the mixture looks like breadcrumbs. You can use a food processor, pulsing until you have reached the crumbs-like consistency, or a stand mixer with the paddle attachment. 
Add the lemon zest and give it a quick stir.
Pour the milk, egg and vanilla into a jug, whisk together and then add to the dry ingredients. Mix gently to form a dough, do not overmix at this point.
Bring together with your hands if you need to.
Lightly flour a work surface and tip your dough onto it.
Using a rolling pin, roll out to about 2cm thick. Then using a 7cm pastry cutter, cut out 8 rounds - reworking the dough if necessary.
Transfer the 8 scones onto a baking tray and brush them with egg wash (beaten whole egg or egg yolk with a splash of milk). Bake in the preheated oven for about 10-12 minutes, until risen and golden.
Cool on a rack before serving.
To serve, split the scones and serve with jam and clotted cream. Pour yourself a cup of tea and enjoy!
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.