- 225g/8oz self-raising flour
- 1 tsp baking powder, plus extra for dusting
- pinch salt
- 25g/1oz caster sugar
- 50g/2oz unsalted butter, softened, plus extra for dusting
- 100g/3½oz sultanas
- 150ml/¼ pint milk
- 1 free-range egg, beaten, for brushing, or 25g/1oz plain flour, for dusting
- 400g/14oz clotted cream
- 550g/1lb 4oz jam sugar
- 1 lemon, zest and juice only
- 3 tbsp water
- 1 kg/2lb 2oz fresh strawberries, hulled and cut in half (if large)
- 1 tbsp freshly ground black pepper
- Preheat the oven to 220C/425F/Gas 7.
- For the scones, sift together the flour, baking powder and salt into a bowl.
- Stir in the sugar, then add the butter and, with clean hands, rub quickly into the flour, creating a fine breadcrumb consistency. Add the sultanas.
- Add the milk, a little at a time, working with your hands to create a smooth dough. Leave to rest for 10-15 minutes before rolling.
- Roll out the dough on a lightly floured work surface until 2cm/1in thick.
- Using a 5cm/2in pastry cutter, cut the dough, using one sharp tap and not twisting the dough as you cut (twisting the scone mix will result in the scone rising unevenly).
- Once cut, the scones can be either brushed with the beaten egg for a shiny glaze, or dusted with the flour for a matt finish once cooked.
- Place the scones onto a greased baking tray and bake in the oven for 10-12 minutes, until risen and golden brown.
- Allow to cool slightly, and serve while still warm with jam and cream.
- For the jam, place the sugar, lemon zest and juice and water into a large pan over a low heat and heat until the sugar has dissolved.
- Add the strawberries and black pepper and stir gently.
- Bring the pan to the boil and cook for 3-4 minutes, or up to ten minutes if you prefer a thicker jam. Check the temperature with a sugar thermometer – it should reach 105C/220F.
- Leave to cool slightly, skimming off any froth with a clean spoon to stop the jam from going cloudy.
- Spoon the jam into sterile jam jars, seal and label with the date.