Jersey Scones

What is an afternoon tea without scones? They can be enjoyed warm or cool. But the real question is…what comes first? The jam or the cream…

Ingredients

To serve

Method

– Preheat the oven to 220C.

– Place 350g self-raising flour into a large bowl. Add 1/4 tsp salt and 1 tsp baking powder and mix. 

– Cut the 85g butter into cubes and rub in with your fingers until the mix turns to fine crumbs. Then stir in 3 tbsp caster sugar.

– Pour 175ml milk into a jug and heat in the microwave for about 30 seconds until warm, but not hot.

– Add 1 tsp vanilla extract and a squeeze of fresh lemon juice, then put to the side. 

– Put a baking sheet in the oven.

– Make a well in the dry mix, then add the milk etc and combine it quickly with a wooden spoon. 

– Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a circle around 4cm deep.

–  Take a cutter and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a circle to cut out another four.

– Brush the tops with a beaten egg, then carefully place onto the hot baking tray.

– Bake for 10 mins until risen and golden on the top.

– Eat just warm or cold on the day of baking. Top with delicious Jersey butter, strawberry jam, Jersey cream and sliced strawberries. 

– Serve and enjoy with a cup of tea or a glass of Jersey milk!