We love a fruity scone at any time of the year but in summer they have a right of passage in our kitchen. Serve with cream and jam for the perfect elevenses.
100g cold butter – diced
360g SF flour – sifted
pinch of salt
60g caster sugar
2 medium eggs – beaten
80ml whole milk
1 heaped tsp baking powder
Rub the butter into half the flour and salt to form a crumb texture using a large bowl. Add the remaining ingredients and bring together to form a dough.
This is best achieved by using your hand in a firm claw shape and move it in a circular motion.
Keep moving your hand in the same direction until the dough is formed. This will avoid over working of the dough.
Roll to a 3cm thickness (about the width of two fingers).
Cut into 5cm rounds or squares (about the width of 5 fingers).
Place onto a lined baking sheet. Glaze with a beaten egg
Bake in a hot oven at 200C for 15mins.
Fill with jam and clotted cream.