Makes 8 scones and serves 4 people
- 225 g (8 oz) flour
- 15 g (½ oz) sugar
- 1 teaspoon (5 ml) cream of tartar
- ½ teaspoon (2.5 ml) bicarbonate of soda
- ½ teaspoon (4 g) salt
- 25 g (1 oz) butter
- 1 egg
- 150 ml (1 fl oz) milk
- Milk to glaze
- Clotted cream to serve
- 850 g (2 lb) strawberries
- 350 g (12 oz) jam sugar
- Squeeze of lemon juice
- Clotted cream
- Strawberry jam
- Preheat the oven to 160°c/325°f/Gas Mark 3.
- Stir the flour, sugar, cream of tartar, bicarbonate of soda and salt together in a bowl.
- Gently rub in the butter.
- Add the egg and mix in gently taking care not to scramble the egg.
- Pour in the milk and mix to form a light dough.
- Roll out very thickly and cut out 8 scones. Place on a baking tray.
- Using a pastry brush, glaze the scones with milk.
- Bake for 10 minutes and serve warm with strawberry jam and clotted cream.
- In a pan place the strawberries, lemon juice and the jam sugar.
- Bring to the boil for 5 minutes and simmer until setting point is reached. To test for setting point, first chill a plate and then place a dollop of the hot jam onto it. The plate has to be chilled to help set the jam on impact. Taking care, because the jam may still be very hot, run your finger through the jam. If you can make a line – and it wrinkles a little – without the mixture running back together, it has reached setting point.
- Remove any rind with a spoon and leave to set.
Did you know?
One cup of tea has the equivalent antioxidant content of 3 ½ glasses of orange juice.