Classic scones with jam and clotted cream

• self‑raising flour↗350g g

  plus extra for dusting

• baking powder↗1 tsp tsp
• butter↗85g g

  cut into cubes

• fine sugar3 tbsp tbsp
• milk↗175ml ml
• vanilla extract↗1 tsp tsp
• lemon juicesqueeze

  (see advice below)

• egg↗beaten

  for glazing

• clotted cream↗jam and

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 220°C/200°C with convection/gas 7. Pour the self‑raising flour into a large bowl together with ¼ tsp salt and baking powder, then mix.

2. 2

   Add the butter and rub it in with your fingers until the mixture resembles fine crumbs. Add the fine sugar and mix.

3. 3

   Pour the milk into a cup and heat it in the microwave for about 30 seconds until warm but not hot. Add the vanilla extract and a little lemon juice, then set aside for a moment.

4. 4

   Place the tray in the oven. In the dry mixture make a well, then add the liquid and quickly stir with a spoon – it will initially seem quite wet.

5. 5

   Sprinkle a little flour on the work surface and turn out the dough. Dust the dough and your hands with flour, then fold the dough 2‑3 times until it becomes a bit smoother. Roll out to a circle about 4 cm high. Take a 5 cm diameter cutter (cutters with smooth edges cut cleaner, giving better rise) and dust it with flour. Cut the dough, then repeat until you have four scones. You may need to reshape the remaining dough into a circle to cut another four.

6. 6

   Brush the tops with beaten egg, then carefully place them on the hot tray. Bake for 10 minutes until they rise and turn golden on top. Serve warm or cold on the day of baking, generously drizzled with jam and clotted cream. If freezing, cool them, then freeze. Thaw, then place in a low oven (about 160°C/140°C with convection/gas 3) for a few minutes to refresh.