Scones With Berries And Clotted Cream - flour

Method

• First of all, preheat your oven to 220C degrees (or 430F degrees) and line 2 baking trays with parchment paper.
• Put flour in a large bowl and rub the butter into it with your fingers. You should end up with a breadcrumb-like mixture.
• Next add sugar, salt, 2 lightly beaten eggs, baking powder and mix until just combined.
• Start gradually add milk to the mixture. First, pour half of the milk, mix gently, then add more, a little at a time. You might not need all of the milk. You should end up with very soft wet dough.
• Using the rolling pin, roll the dough to 2.5cm thick. Using a 6cm cookie cutter sprinkled with some flour, cut out the scones and place them onto a baking tray.
• Leave the scones to rest for 5-10min
• Beat one egg and brush the top of the scones. Make sure the egg doesn't drip from the top as that will cause an uneven rise.
• Bake for 15min. Let the scones cool down completely before serving.
• Serve with clotted cream, jam, and berries of your choice for a perfect cream tea.