Scones
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Method
Preheat the oven to 200°C, gas mark 6 and line a baking tray with baking parchment. Put the flour and butter in a large bowl, then rub the butter in to the flour using your fingertips until the mixture resembles breadcrumbs. Add the sugar, baking powder and a pinch of salt, then mix in with a wooden spoon.
Pour in the milk and cream, then swiftly mix with a cutlery knife until you get a slight sticky mass. Add a little more milk if needed, but take care not to overwork the dough. Tip the dough onto a lightly floured surface and pat it with your hands to about 2.5cm thick. Cut into rounds using a 5cm pastry cutter and put on the prepared baking tray. Gently pat and lightly knead together the remaining dough, then continue to cut out more scones – you should get 6 in total.
Use a pastry brush to glaze the scones with the beaten egg, then bake for 15-18 minutes or until the tops start to turn golden brown and the sides are still a lighter colour. Set aside to cool for 10-15 minutes to enjoy while still warm, or leave to cool completely. Split in ½ and serve with clotted cream and jam if liked. Store and leftover scones in an airtight container for up to 3 days.
