scones with strawberries and cream
Preparation time: 5 minutes
Cooking time: 15 minutes
Makes: 8 scones
225g self-raising flour
Pinch of salt
25g caster sugar
1 free-range egg, beaten
400g punnet Sweet Eve strawberries
Clotted or whipped cream
Preheat the oven to 220C. Lightly grease a baking sheet.
Mix together the flour and salt and rub in the butter to form breadcrumbs.
Stir in the sugar and then add the milk a bit at a time until a soft dough forms.
Turn on to a floured surface and knead gently. Roll out to a depth of about 2cm. Using a 5cm cutter, stamp out rounds and place on the prepared baking sheet. Gently knead any remaining dough together, roll out and cut more scones. Continue until all the dough is used.
Using a pastry brush, lightly cover each scone with the beaten egg. Bake in the preheated oven for 12-15 minutes until well risen and golden.
Meanwhile, slice the Sweet Eve strawberries and set aside.
When the scones are ready, cool on a wire rack, then split and spread on a layer of jam then a thick layer of cream. Top with slices of Sweet Eve strawberries.