devon cream tea traditional english scones with cream and jam
450g (1 lb) self-raising flour 2 rounded teaspoons baking powder 75g (3 oz) butter, at room temperature 50g (2 oz) caster sugar 2 eggs about 225 ml (8 fl oz) milk Lightly grease two baking trays. Pre-heat the oven to 220°C/425°F/Gas 7. add the flour and baking powder into a bowl. Add the butter and and cut together until a crumble forms, then add the sugar. Beat the eggs together until blended and make up to a generous 300ml (1/2 pint) with the milk, then put about 2 tablespoons of the egg/milk aside in a cup for glazing the scones later. Gradually add the egg/milk mixture to the dry ingredients until you have a soft dough. Its better that for scone mixture to be on the wet side, as the scones will rise better. Turn the dough onto a lightly floured surface and flatten it out with your hand, or use a rolling pin, to a thickness of 1-2 cm (1/2 – ¾ inch). Use a 5 cm (2 inch) fluted cutter to stamp out the dough by pushing the cutter straight down into the dough (as opposed to twisting the cutter) then lift it straight out. This ensures that the scones will rise evenly and keep their shape. Gently push the remaining dough together, knead very lightly then re-roll and cut more scones out as before. i used a larger cutter as i wanted big scones. Arrange the scones on the prepared baking trays and brush the tops with the reserved beaten egg/milk mixture to glaze. Bake for about 10-15 minutes or until the scones are well risen and golden. Cool on a wire rack, Serve as fresh as possible, cut in half and spread generously with strawberry jam and top with a some clotted cream.
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