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Scones with Jam and Clotted Cream
Makes 8 Scones
Ingredients
1 1/2 oz (40 g) butter (at room temperature)
8 oz (225 g) self-raising flour, sieved
1 1/2 level tablespoons caster sugar
a pinch of salt
2 1/2 fl oz (75 ml) Greek yogurt
2 1/2 fl oz (75 ml) milk
a little milk and extra flour (for brushing the tops)
Equipment:
You will also need a greased baking sheet, and a 2-inch (5cm) pastry cutter.
Method
Pre-heat the oven to gas mark 7, 425°F, 220°C.
Begin by placing the butter in a large mixing bowl, then sieve the flour in on top of it and, using your fingertips, rub the butter quickly into the flour.
Now stir in the sugar and a pinch of salt, then take a small palette knife and mix the milk-and-yogurt mixture in, a little at a time. When it is all in, flour your hands and knead it all to a soft dough – if it feels at all dry, add a little more milk.
Next flour a rolling-pin and a pastry board, place the dough on it and roll it out – lightly – to a thickness of about 3/4 inch (2cm). Now use your cutter to cut out the scones – the thing to do is not to twist the cutter, but to tap it sharply so it goes through the dough in one go. Place the scones on the greased baking tray, brush the top of each one with a little milk and sprinkle with a little flour.
Bake them high in the oven for 12 – 15 minutes, until they are well-risen and have turned golden-brown on top. Transfer them to a cooling rack and as soon as they have cooled sufficiently, eat them straightaway with the above-mentioned clotted cream and jam.
