Scones

Ingredients

• 240g self-raising flour
• 50g unsalted butter, cubed
• 25g caster sugar
• 1 tsp baking powder
• 150ml full cream milk
• pinch of salt
• 1 large egg, beaten

To Serve:

• Mrs Bridges Strawberry Preserve with Champagne
• Clotted cream
• Fresh strawberries to garnish
• A glass of bubbly for a real treat!

Follow The Recipe

1. In a mixing bowl, rub the flour, butter and salt together.

2. Stir the sugar in and then gradually add the milk to create a soft dough. If you need, add a little more milk.

3. Turn out onto a floured surface and work together with your hands gently. Work to a round of roughly 2cm thickness.

4. Cut out rounds with a cutter, and transfer to a baking sheet. Bring together remaining dough and repeat the process until it’s all used up.

5. Brush the tops of the scones with the egg wash, before transferring to a pre-heated oven at 220c (200c fan) for 12 to 15 minutes until the tops are golden.

6. Remove from the oven and transfer to a wire rack to cool before splitting and serving with preserve and clotted cream