- 225g self-raising flour
- 55g Asda Extra Special Butter, chilled and cubed
- 50g caster sugar
- 150ml whole milk
- Asda Extra Special Cornish Clotted Cream, to serve
- Asda Extra Special Strawberry Conserve (or macerated strawberries), to serve
Pre-heat the oven to 220C/200C Fan/Gas 7. Dust a baking sheet with a little flour.
Sift the flour and a pinch of salt into a bowl. Add the butter, rub into the flour until it resembles breadcrumbs, then stir in the sugar.
Set aside 1 tbsp of the milk. Make a well in the flour, pour in the rest of the milk and, using a round-bladed knife, mix to a spongy dough.
On a floured surface, lightly knead the dough until just smooth. Roll or press out to about 2.5cm thick and cut into rounds with a pastry cutter (about 5cm in diameter). Gather any leftover dough, roll out again and cut out more rounds. Brush the tops with the reserved milk.
Bake the scones in the oven for 10-12 minutes or until well risen and golden brown. Serve while they’re still warm with clotted cream, strawberry conserve or macerated strawberries or re-heat later.
To macerate strawberries, cut the green tops off 400g strawberries and slice into halves or quarters lengthwise. Sprinkle over 2 tbsp icing sugar and leave for about an hour at room temperature. This will soften the strawberries and release their juices to make a delicious syrup.