Ingredients

• 500g/1lb 2oz self-raising flour
• sifted
• plus extra for dusting
• 100g/3½oz butter
• softened
• cut into cubes
• plus extra for greasing
• large pinch salt
• 40g/1½oz caster sugar
• 300ml/10½fl oz full-fat milk
• plus extra for glazing
• butter
• fresh clotted cream
• good-quality strawberry jam

Directions

• Preheat the oven to 220C/425F/Gas 7. Grease a large baking tray with butter.
• In a large mixing bowl
• rub the flour and butter together
• using your fingertips
• until the mixture resembles breadcrumbs. Add the salt and sugar and stir until combined.
• Gradually add the milk in a thin stream
• stirring continuously
• until the mixture comes together as a dough. (NB: You may not need all of the milk.)
• Knead the dough lightly in the bowl until smooth and soft. If the mixture is too dry
• add a little more milk.
• Turn out the dough onto a lightly floured surface
• then roll it out to a 2.5cm/1in thickness (no thinner).
• Using a sharp knife
• cut four 7cm/2¾in squares from the pastry and place them onto the prepared baking tray. Re-roll the remaining pastry offcuts out to a 2.5cm/1in thickness and cut two more squares. Add them to the baking tray.
• Brush the tops of the scones with a little of the milk
• then bake in the centre of the oven for 12-15 minutes
• or until well risen and golden-brown. Remove from the oven and set aside to cool slightly.
• To serve
• cut the scones in half and spread with butter
• then with clotted cream
• then with strawberry jam. Eat warm or cold.