Recipe by All Gold
- 220g self-raising flour
- Pinch of salt
- 1 tsp baking powder
- 2 tbsp castor sugar
- 60g butter
- 1 egg, beaten and mixed with 280ml milk
- Fresh double cream
- 1 egg beaten and mixed with 1 tbsp water or milk (this is for the glaze)
- All Gold Connoisseur Strawberry Jam
Sift the flour, salt and baking powder in a bowl and add the sugar and butter.
Rub in the butter until the mixture resembles breadcrumbs.
Gradually add the egg and milk mixture to make the dough.
Gently knead the dough on a lightly-floured work surface until smooth.
Roll out the dough to about 2cm thick.
Cut out circles 5cm in diameter, with a plain or fluted cutter.
Arrange scones on baking sheets and brush tops with the glaze mixture.
Bake in the oven at 230°C until lightly golden.
Cool on a wire rack.
Whip the fresh double cream until stiff.
Split the scones and spread with butter, All Gold Connoisseurs Strawberry Jam and a dollop of whipped cream.