The humble and traditional scone is made even better with a generous topping of Dodo’s Delights jam.
Yield: makes 8
Prep time: 10 minutes
Cook time: 10 minutes
Step by Step Instructions
Heat oven to 220C/fan 200C/gas 7. Grease a flat baking tray and lightly dust with flour, place tray in top half of oven.
Mix flour, salt and baking powder in a large bowl.
Cut the butter into small cubes and add to dry mixture. Rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
Make a well in the centre and add milk. Gently stir until dough is just combined.
Scatter some flour onto the work surface and tip the dough out. Dust the dough and your hands with a little more flour, then knead dough until smooth. Roll dough into a round shape about 3cm thick.
Dip a 5cm cutter into some flour and use to cut out scones. Press leftover dough together. Repeat until all the dough is used.
Brush the tops with beaten egg, then carefully place onto the hot baking tray.
Bake for 10 mins until risen and golden on the top. A well cooked scone will make a hollow sound when tapped to top.
Eat just warm or cold on the day of baking, generously topped with Dodo’s Delights jam and whipped cream.