Ingredients

• 225g/8oz self-raising flour
• plus extra for dusting
• pinch of salt
• 55g/2oz cold butter
• cut into cubes
• 25g/1oz caster sugar
• 150ml/5fl oz milk
• 500g/1lb 1oz clotted cream
• 1 large jar raspberry jam

Directions

• Preheat the oven to 220C/425F/Gas 7. Line a baking tray with greaseproof paper.
• Sift the flour and salt into a bowl. Using your fingertips
• lightly rub the butter into the flour until the mixture resembles breadcrumbs. Add the sugar and the milk and lightly mix until just combined.
• Tip the mixture out onto a lightly floured work surface. Using the palm of your hand
• flatten out the dough out until it is about 2cm/1in thick. Cut out 8-12 scones using a 5cm/2in fluted cutter.
• Place the scones on to the lined baking tray and bake for 12-15 minutes
• or until the scones are golden-brown and well-risen. Remove from the oven and place onto a wire rack until cool enough to handle.
• Serve the scones with clotted cream and raspberry jam.