Scones with Strawberry Jam and Cream

Ingredients:

• 450g self raising flour
• 80g cold salted butter , cut in cubes
• 1 cup cold milk
• Extra flour and milk, (for dusting and brushing)
• Strawberry jam
• 1 cup whipping cream
• 1 tbsp white sugar
• ½ tsp vanilla extract

Method:

1. Preheat oven 180C fan forced
2. If using a food processor, place flour and butter in and blitz on high for 10 seconds, or until it resembles breadcrumbs. Pour milk all over the flour, blitz for 6-8 seconds until the crumbs turn into balls
3. If you are not using a food processor, rub the butter into the flour in a bowl until it resembles breadcrumbs. Stir in milk using a butter knife, adding in an extra 2 tbsp is the dough is too dry
4. Transfer dough onto work surface
5. Knead lightly no more than 10 times just to bring the dough together into one smooth ball, then pat down into a 2 thick disc. Dust with extra flour if necessary
6. Optional: Lightly roll across the top with a rolling pin to smooth the top.
7. Dip a 5cm round cutter in Extra Flour.
8. Plunge cutter straight down and back out into dough – do not twist. Repeat all over disc.
9. Remove excess dough from around scones, then carefully transfer scones onto baking tray, taking care not to smear / press the cut sides
10. Gather together dough scraps and repeat
11. Brush tops lightly with milk. (Optional)
12. Bake for 10 to 12 minutes until the top is golden and it sounds hollow when tapped.
13. Remove from oven, then transfer onto dish towel and wrap
14. Once cooled to warm (10 – 15 minutes), serve warm.
15. Tradition is to split the scone with hands (no knife!), slather with jam and dollop on cream.

Recipe by RecipeTinEats