English Cream Tea: Home-made Scones - Crumbs

An English institution, best served with jam and clotted cream and a BIG SMILE! Let us know if you make them or how you make yours.

Ingredients

50g butter
225g self raising flour
1/2 tsp salt
30g caster sugar
50g sultanas if using
150 ml milk
1 egg beaten
clotted cream
jam

Heat the oven to 200c, grease a baking sheet with butter.
Sieve the flour into a large bowl. I never normally bother, but some times my scones don't rise as much as I like, so I don't take any chances.
Add the cubed butter and salt. Quickly rub the butter into the flour using your fingers, until the mixture looks like breadcrumbs. Add the sugar and mix gently with a wooden spoon. If you are using sultanas then add here. Make a well in the middle and stir in enough milk to make a soft dough. If it is too sticky, add a little more flour.
Turn the mixture on to a floured board and knead very lightly until it all comes together. If you knead too much, it will overwork the dough and they won't rise. And there is nothing more dispiriting than a scone that likes look a Scotch pancake.
The dough should be about 2cm thick. Then using a 5cm cutter cut rounds out, trying to get as many as you can out of the dough without re-rolling it.
Brush lightly with an egg glaze (a slight hassle, but makes them look so much prettier) and whack in the oven for 10-15 minutes. You'll know when they are done, as they'll be golden brown and sound hollow when tapped.
Cool before eating. Serve with clotted cream (this should go first, instead of butter -- but I am aware this is a controversial point) and jam - I prefer strawberry.

PS There are some great comments below on how to get your scones to rise more than mine did!!!

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Claire & Lucy xx