Classic British Cream Tea

Ingredients

Self-raising flour

225g

Unsalted butter

50g, cold and diced

Sugar

25g

Milk

150ml, warmed

Egg

1, beaten (for egg wash)

Clotted cream

to taste

Strawberry jam

to taste

Tea (your choice)

for serving

Instructions

1. Preheat the oven to 220°C (200°C fan) mark 7.
2. In a large mixing bowl, sift the self-raising flour. Add the cold diced butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs.
3. Stir in the sugar evenly throughout the mixture.
4. Warm the milk in the microwave for about 30 seconds until it’s warm but not hot. Pour the warm milk into the flour mixture.
5. Quickly stir in the milk, then gently fold the dough over 2-3 times until it’s slightly smoother. Be careful not to overwork the dough.
6. Tip the dough onto a floured work surface and flatten it into a round shape about 4cm deep.
7. Dip a 5cm round cutter into flour and cut out the scones by pressing straight down into the dough without twisting. Carefully lift them out.
8. Place the cut scones onto a hot baking tray and brush the tops with the beaten egg for a golden finish.
9. Bake in the preheated oven for about 10 minutes or until risen and golden on top.
10. Once baked, enjoy the scones warm or cold on the day of baking, generously topped with clotted cream and strawberry jam. Serve with your favorite tea.