- 225g/8oz self-raising flour, plus extra for dusting
- pinch of salt
- 55g/2oz cold butter, cut into cubes
- 25g/1oz caster sugar
- 150ml/5fl oz milk
- 500g/1lb 1oz clotted cream
- 1 large jar raspberry jam
- Preheat the oven to 220C/425F/Gas 7. Line a baking tray with greaseproof paper.
- Sift the flour and salt into a bowl. Using your fingertips, lightly rub the butter into the flour until the mixture resembles breadcrumbs. Add the sugar and the milk and lightly mix until just combined.
- Tip the mixture out onto a lightly floured work surface. Using the palm of your hand, flatten out the dough out until it is about 2cm/1in thick. Cut out 8-12 scones using a 5cm/2in fluted cutter.
- Place the scones on to the lined baking tray and bake for 12-15 minutes, or until the scones are golden-brown and well-risen. Remove from the oven and place onto a wire rack until cool enough to handle.
- Serve the scones with clotted cream and raspberry jam.