Scones & clotted cream
- 225g self-raising flour, plus extra for rolling out
- 1 level tsp baking powder
- Pinch of salt
- 55g butter, chilled and cut into small cubes
- 50g caster sugar
- 150ml milk (approx.)
- 2x 113g cartons Asda Clotted Cream
- 340g jar Asda Extra Special Strawberry Conserve
Pre-heat the oven to 220C/200C Fan/Gas 7. Sift the flour, baking powder and salt. Rub in the butter until the mixture resembles breadcrumbs.
Stir in the sugar. Reserve 1 tbsp milk and add the rest to the flour all at once. Mix to a soft, but not sticky, dough. Lightly flour your hands and bring the dough together, handling it as little as possible.
Turn the dough out onto a lightly floured surface and pat to a thickness of 2cm. Lightly flour a 5cm pastry cutter and cut out as many scones as possible. Put onto two greased baking trays, leaving a gap between each scone. Gather the remaining dough together and repeat until used up.
Brush the tops with milk. Bake for 12-15 minutes until risen and golden. Cool on a wire rack until just warm, or leave to go completely cold.
Serve with clotted cream and jam.