Scones with Strawberry Jam & Clotted Cream

  • 90g Whitworths Sunshine Sultanas
  • 225g plain flour
  • 2tsp baking powder
  • small pinch of salt
  • 75g unsalted butter, softened
  • 35g caster sugar
  • 1 medium egg, beaten
  • 75ml whole milk
  • 120g strawberry jam
  • 227g clotted cream

Ready… Steady… Bake…

  • Preheat your oven to 200⁰C/Fan 180⁰C/Gas Mark 6 then lightly grease a large baking sheet.
  • Mix the flour, baking powder and salt in a bowl then rub in the butter with your fingertips.
  • Stir in the sultanas, sugar, egg and milk to form a soft dough, handling as little as possible to keepit light.
  • Roll the dough out on a lightly floured surface until 1.5cm thick then fold half over the top of itself (this gives a nice natural break to cut them open once cooked), then flatten slightly using the palmof your hand.
  • Cut out with a cutter, re-rolling the dough as required.
  • Bake in the centre of the oven for 10-13 minutes until risen and golden, then transfer to a wire rack to cool completely.
  • Once cooled split and fill the scones with strawberry jam and clotted cream - in which order is totally up to you!
Print recipe
  • 30 mins
  • 10-13 mins
  • Makes 10