Ingredients

• 500g/1lb 2oz jam sugar
• 1 lemon
• juice only
• 500g/1lb 2oz strawberries
• 450g/1lb strong white flour
• plus extra for dusting
• 5 tsp baking powder
• pinch salt
• 75g/2¾oz unsalted butter
• plus extra for serving
• 75g/2¾oz caster sugar
• 2 free-range eggs
• lightly beaten plus 2 egg yolks for glazing
• 135ml/4¼fl oz milk
• 400g/14oz clotted cream

Directions

• For the jam
• heat the sugar
• lemon juice and three tablespoons water in a large pan
• slowly
• until the sugar has melted. Add the strawberries and stir gently. Bring the jam up to the boil and cook for 3-4 minutes or up to 10 minutes if you prefer a thicker jam. Remove from the heat
• allow to cool slightly
• then pour into sterilised jars and allow to cool completely.
• Preheat the oven to 220C/200C Fan/Gas 7.
• Sift together the flour
• baking powder and salt into a bowl then add the butter and rub into the flour
• creating a fine breadcrumb consistency.
• Add the sugar and two eggs
• lightly beaten
• and mix well. Add the milk
• a little at a time
• working with a wooden spoon to form a smooth dough.
• Roll on a lightly floured work surface until 2cm/¾in thick. Dip a 5cm/2in pastry cutter into the flour then stamp out rounds from the dough
• using one sharp tap and not twisting the dough as you cut - twisting the scone mix will result in an uneven rising.
• Re-roll the leftover dough and cut out more scones until all the dough has been used.
• Flip the scones over and place onto a baking tray. Brush the beaten egg yolks over the top of the scones
• taking care not to let any run over the edges.
• Place the scones on a greased baking tray and bake in the pre-heated oven for 10-12 minutes until golden-brown.
• Allow to cool slightly
• then serve while still warm with strawberry jam
• butter and clotted cream.