For the scones:
- 350g self-raising flour
- 1 tsp baking powder
- 85g cold butter, diced
- 3 tbsp caster sugar
- 175ml warm whole milk
- Pinch of sea salt
- 1 beaten egg, to glaze
- Preheat your oven to 200˚C and line a baking tray. In a mixing bowl stir the flour, salt and baking powder and then using your fingertips rub your butter into the mix until it resembles fine breadcrumbs.
- Next add in the sugar followed by warm (but not too hot milk). Stir well with a wooden spoon and then briefly knead the dough for 1-2 minutes and roll out on a floured surface until it is 4-5cm deep.
- Using a 5cm pastry cutter cut out your scones and place onto the lined baking tray. Press what’s left of the scone dough back together so you can cut out more scones.
- Brush the tops with beaten egg and bake for 10 mins until they are golden.
- Allow to cool slightly on a wire rack and then spread with strawberry jam first and finish with a generous dollop of clotted cream.
Top tip: Crown the cream tea with a small amount of edible gold leaf for a special Coronation twist.