Scones with jam and whipped cream Recipe

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Makes 6-8 large scones

- 100g butter (at room temperature), plus extra for greasing - 500g self-raising flour, plus extra for dusting

- 1 good pinch of flaked sea salt

- 40g caster sugar

- 300ml whole milk, plus extra for glazing

- Fresh whipped cream

- Good-quality strawberry/raspberry jam

How to make Scones with jam and whipped cream

I don't think you can top this for afternoon tea. Simply delicious!

Heat the oven to 220C/425F/Gas Mark 7. Lightly butter a large baking sheet.
Sift the flour into a large bowl. Cut the butter into cubes and drop into the centre of the flour. Rub together the flour and butter until it resembles breadcrumbs. Pinch over the salt, crushing it to tiny flakes. Sprinkle with the sugar and stir in.
Slowly add the milk, stirring all the time, until the mixture comes together.
Use your hands to lightly knead the dough until smooth. It should be soft and spongy — just verging on sticky. If it feels dry, add a touch more milk.
Turn out the dough onto a floured surface and gently roll it out to about 2½cm thick. Use a sharp knife to cut 4cm x 7cm squares from the dough. Place on the baking sheet. Lightly knead and re-roll the trimmings, then cut more squares.
Brush the scones with a little milk and bake in the centre of the oven for 15 minutes until risen and golden brown.
Cool for a short time. Split in half and spread with jam and whipped cream.