Scones & clotted cream

Scones & clotted cream

Scones are at their best eaten the same day, or you can make them in advance and freeze them ready for your party.

By , 21 September 2015
Scones & clotted cream
  • Ready in: 45 mins
  • Serves: 10
  • Price: 35p per serving
Nutritional Info
Each 97g serving contains
  • Fat high
  • Saturates high
  • Sugars high
  • Salt med
  • Energy 1511KJ 361KCAL
of your reference intake.
Typical energy values per 100g: 1558kJ/372kcal.
  • 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.