Scones with jam and cream
Serves: 16-20
  • 3 cups self raising flour
  • a pinch of salt
  • 50 grams unsalted butter, chopped
  • 310 mls (1¼ cups) milk
  • extra milk to glaze
  • whipped cream and jam, to serve
  1. Preheat oven to 230 degrees celsius.
  2. Sift the flour and salt into a large bowl. Add the butter and use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs.
  3. Make a well in the centre of the flour mixture.Pour the milk into the well and mix together very gently with your hand until a soft but sticky dough forms.
  4. Turn dough out onto a lightly floured surface. Gently pat the dough into a 2cm-thick rectangular shape.
  5. Lightly dust an oven tray with flour. Cut the dough into rounds or squares. Arrange scones close together on the tray. Gently brush the top of each one with a little extra milk to glaze.
  6. Bake for 10-12 minutes or until golden brown and scones sound hollow when gently tapped.
  7. Turn scones out onto a clean tea towel and cover with another tea towel to keep them warm.
  8. Serve with jam and cream.
Recipe by Villiers Brown at