Classic Scones With Jam
Ingredients;
150 ml milk
350 g self-raising flour
75 g salted butter
1 heaped tbsp caster sugar
1 large egg
50 ml milk to glaze
Instructions;
Preheat an oven to 200°C.
Pour the milk onto the dried fruit in a bowl and leave to soak.
Cut the butter into cold cubes and rub into the flour with your fingertips until it begins to resemble breadcrumbs.
Stir through the caster sugar. Crack in the egg and pour in the milk and then with a table knife, stir to bring it together into one dough.
Press into a lump about 2cm deep on a floured surface then cut out 6cm circles with a cutter.
Transfer the raw scones onto a lined baking tray and squash the leftover dough into another lump to press out and cut again.
Brush the tops of the scones with a little milk and bake for 10-12 minutes until they have risen, are golden and when tapped from beneath sound hollow.
Allow cooling on a wire rack before slicing and serving with clotted cream and jam.