Scones

Scones are so typically English and you can't have a cream tea without them!

With their rich and fruity texture, teamed with clotted cream and jam they are just pure bliss!

Typically washed down with tea, I like mine with a glass or two of Champagne! What can I say?? It's the French in me!

With clotted cream & strawberry jam

Ingredients:

• 225g self-raising flour
• 40g golden caster sugar
• 75g soft unsalted butter
• 50g raisins 
• 1 large egg, beaten
• about 2-3 tablespoons milk to mix
• a little extra flour

First shift the flour into a large bowl then add th sugar and rub in the butter into the dry mixture until the mixture looks crumbly. Now sprinkle in the dried fruit, pour in the beaten egg and add 3 tablespoons of milk.

Start to mix to a dough with a knife, then bring the mixture together using your hands - it should be  a soft but not a sticky dough, so add more milk (a teaspoon at a time) if the dough seems too dry. Form the dough into a ball and turn it out onto a lightly floured working surface.

Now, with the a floured rolling pin, roll it out very lightly to a thickness of about 3cm. This thickness is vital, the reason so,e scones don't rise enough is because they are too thin.

Then take a pastry cutter and tap it sharply so that it goes straight through the dough - do not twist or the scones will turn out a strange shape!

When you have cut as many as you can, knead the remaining dough together again and repeat. Then place the scones on a lined baking tray, dust each one with icing sugar and bake near the top of the oven for 12-15 minutes.

Once they are done they will have risen and tun golden brown. Remove from the oven and onto  cooling rack and serve very fresh, split and spread on clotted cream and jam.....or you could just eat them with butter.

I am craving these again as they are just so delicious!!!

Let me know if you make these and tag me in your photos on Instagram - atableavecjulia