No afternoon tea would be complete without some classic plain scones, served with jam and lashings of clotted cream. This delicious recipe, provided by Ken Williams from Workington, Cumbria, is perfect with Ringtons Strawberry Preserve and a cup of Breakfast Tea.
85g chilled unsalted butter and extra for greasing
250g self-raising flour. Plus extra to dust
1 tsp baking powder
2 tbsp golden caster sugar
1 medium egg
Clotted cream and jam to serve
1. Preheat oven to 220°C (200°C fan assisted)/gas mark 7. Lightly butter a baking tray.
2.In a large bowl, rub the butter into the sifted flour until the mixture resembles breadcrumbs. Stir in the baking powder and sugar.
3. In a separate bowl, beat together the buttermilk and egg. Make a well in the centre of the dry mixture and using a knife, add the wet mixture into the well. Stir all the ingredients together to make a soft dough.
4. Tip out the dough, lightly knead it on a floured board and roll it out to a 2.5cm thickness. Stamp out rounds using a 5cm cutter, transfer to the baking tray and brush the tops with milk.
5. Bake in the oven for 15 minutes until well risen and golden. Cool until warm on a wire rack. Serve with clotted cream and Ringtons Strawberry Preserve.