Recipes
Scones & clotted cream
Scones are at their best eaten the same day, or you can make them in advance and freeze them ready for later.
Scones are at their best eaten the same day, or you can make them in advance and freeze them ready for later.
(7 votes)
Cook: 45 Mins
Serves: 10
Price: 35p per serving
Nutritional Information
Each 97g serving contains
Energy
1511kj
361kcal
1511kj
361kcal
18%
Fat
20g
20g
High
28%
28%
Saturates
12g
12g
Med
61%
61%
Sugars
27g
27g
High
30%
30%
Salt
0.5g
0.5g
Med
8%
8%
of your reference intake.
Typical energy values per 100g:
1558kj/372kcal
Typical energy values per 100g:
1558kj/372kcal
Ingredients
225g self-raising flour, plus extra for rolling out
1 level tsp baking powder
Pinch of salt
55g butter, chilled and cut into small cubes
50g caster sugar
150ml milk (approx.)
2x 113g cartons Asda Clotted Cream
340g jar Asda Extra Special Strawberry Conserve
Method
1
Pre-heat the oven to 220C/200C Fan/Gas 7. Sift the flour, baking powder and salt. Rub in the butter until the mixture resembles breadcrumbs.
2
Stir in the sugar. Reserve 1 tbsp milk and add the rest to the flour all at once. Mix to a soft, but not sticky, dough. Lightly flour your hands and bring the dough together, handling it as little as possible.
3
Turn the dough out onto a lightly floured surface and pat to a thickness of 2cm. Lightly flour a 5cm pastry cutter and cut out as many scones as possible. Put onto two greased baking trays, leaving a gap between each scone. Gather the remaining dough together and repeat until used up.
4
Brush the tops with milk. Bake for 12-15 minutes until risen and golden. Cool on a wire rack until just warm, or leave to go completely cold.
5
Serve with clotted cream and jam.