Buttery scones with jam and cream
Buttery scones with jam and creamSubscribe to Sainsbury's magazine
What's a scone without jam and cream?
- 100g soft unsalted butter, plus extra for greasing
- 450g self-raising flour, plus extra for dusting
- 50g caster sugar
- 75g sultanas
- 250ml whole milk
- 1 medium egg, beaten
Preheat the oven to 190°C, fan 170°C, gas 5. Lightly grease a baking tray with butter. Sift the flour and a generous pinch of salt into a large mixing bowl, then add the butter and, using your fingertips, rub it into the flour to create a crumbly mixture. Add the sugar, sultanas and milk to the bowl and continue mixing the ingredients using your fingertips until they come together to form a soft dough.
Turn the dough out on to a well-floured work surface and knead it for about 20 seconds. Shape the dough into a ball, then put in a clean bowl and leave to chill in the fridge for about 20 minutes.
Remove the dough from the fridge, turn it out on to a well-floured surface and, using the palm of your hand, pat the dough flat to a thickness of about 2.5cm. Using a 6cm round cutter, stamp out scones from the dough. Place them on the prepared baking tray and
brush the tops of the scones with the beaten egg.
Scones are best eaten on the day they're made, preferably still warm from the oven.
Bake in the preheated oven for 15-20 minutes or until the scones have risen and are golden brown.
There’s no treat more English than fresh buttery scones with a pot of homemade jam and a big dollop of cream