These are lovely with strawberry jam and clotted cream.
The Daily Mail published a study on the optimum arrangement of jam and cream in a scone. Ideally the scone half should be 60mm diameter with a thickness of 28mm with jam 2.3mm thick and clotted cream 4mm thick with both the jam and the cream being 5mm less in diameter than the preceding layer.
- 1.5lb SR Flour
- 8 oz sugar
- 7 oz butter
- 10 fl oz milk
- 3 tbsp vegetable oil
Put the oven at gas mark 6. Put all the dry ingredients into the mixer and mix until breadcrumbs, then add the milk and oil and mix until just combined, do not over mix.
Tip the dough out onto a floured board, pat flat until the dough is about 2 inches thick and then cut scones using a round cutter. Place on a baking tray and bake for 20 to 30 minutes until golden on top.
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