Ingredients

• 225g/8oz self-raising flour
• 1 tsp baking powder
• pinch salt
• 25g/1oz caster sugar
• 50g/1¾oz unsalted butter
• softened
• 150ml/5fl oz whole milk
• 1 free-range egg
• beaten for glazing
• 250g/9oz strawberries
• hulled and cut in half
• 100g/3½oz caster sugar
• 100g/3½oz butter
• softened
• 250g/9oz clotted cream

Directions

• Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease a baking tray.
• Sift together the flour
• baking powder and salt into a bowl. Stir in the sugar and add the butter. Using your fingertips
• quickly rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs.
• Add the milk
• a little at a time
• working to form a smooth dough. If possible
• rest the dough for 5-15 minutes before rolling.
• Roll out the dough on a lightly floured work surface until 2cm/¾in thick. Using a 5cm/2in pastry cutter
• cut the dough
• using one sharp tap and not twisting the dough as you cut. Twisting the scone mix will result in an uneven rising.
• Once cut
• the scones can be either brushed with the beaten egg for a shiny glaze
• or dusted with flour for a matt finish.
• Place the scones on the baking tray and bake for 10-12 minutes
• or until golden-brown.
• For the strawberry compôte
• place the strawberries
• sugar and 60ml/2fl oz water in a small saucepan and simmer for 5 minutes. Remove from the heat and set aside to cool and thicken.
• To serve
• leave the scones to cool
• then split in half and add butter
• jam and clotted cream to serve.