Recipe Index

Ingredients

• 3 cups self raising flour
• 3 oz cold salted butter (, cut into 2/5" cubes)
• 1 cup milk, fridge cold
• Extra flour (, for dusting)
• Extra milk (, for brushing)
• Strawberry jam ((or other of choice))
• 1 cup whipping cream
• 1 tbsp white sugar
• 1/2 tsp vanilla extract ((optional))

Method

1. Heat the oven to 390F for a fan oven, before you start the dough.
2. Blitz the self raising flour with the cold butter cubes in a food processor for about 8 seconds until the mixture looks like coarse, sandy crumbs.
3. Pour the cold milk over the flour crumbs and blitz for 6 to 8 seconds until the crumbs gather into a ball.
4. Tip the scone dough onto a work surface, knead it no more than 10 times into one smooth ball, and pat it into a disc about 1 in thick, dusting with extra flour only if it sticks.
5. Dip a 2 in round cutter in extra flour, plunge it straight down through the dough without twisting, and repeat across the disc; gather the scraps and cut again to make about 10 scones.
6. Set the scones on a baking tray without pressing their cut sides, and brush their tops lightly with extra milk.
7. Bake the scones for 10 to 12 minutes until their tops are golden and a tapped scone sounds hollow.
8. Wrap the warm scones loosely in a dish towel for 10 to 15 minutes to soften their tops.
9. Whip the whipping cream with the white sugar and vanilla extract to soft peaks while the scones cool to warm.
10. Split each scone by hand, spread it with strawberry jam, and dollop the whipped cream over the jam.

Prep: 10 min · Cook: 12 min · Total: 22 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data