A quick and easy recipe for deliciously light and airy scones served with jam and clotted cream.
Preheat the oven to 180'C.
Lightly beat the egg and then gradually add the milk, whisking all the time.
Place the flour, sugar, baking powder and salt in a bowl and add the butter. Rub with your fingertips until the mixture resembles breadcrumbs and then add the milk mixture. Mix gently to form a dough, being careful not to overwork the mixture.
Sprinkle a little flour on to your work surface and then roll the pastry out to a thickness of 2cm. Cut into rounds using a pastry cutter and place on a lined baking tray.
Beat together an egg yolk and a little milk. Brush this mixture on to the top of the scones.
Transfer to the oven and bake for 20-25 minutes until risen and lightly golden brown.
Place on a wire rack to cool. Once cool, cut the scone in half. Spread one half with jam and then add a spoonful of clotted cream. Top with the second half of scone and serve.
«Be careful not to overwork the scone mixture - if overworked your scones will be dry and hard rather than light and fluffy.»