Nothing tastes nicer than fresh baked scones and Reet Yorkshire Strawberry Jam
Quick and easy to make. Makes approx 15 scones.
225g (8oz) self-raising flour
1 level tsp baking powder
50g (1oz) caster sugar
50g (2oz) mixed fruit or sultanas
1 large egg
Preheat the oven to 220 deg/Fan 200 deg /gas 7
Lightly grease two baking sheets. Measure the flour and baking powder into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and the fruit.
Break the egg in a measuring jug and beat, then make up to 150ml (1/4 pint) with milk. Stir the egg and milk into the flour and mix to a soft but not sticky dough..
Turn out onto a lightly floured work surface, knead lightly and roll out to a 1cm (1/2 in) thickness. Cut into rounds using a fluted 5cm (2in) cutter and place on the prepared baking sheets. Brush the tops with a little milk.
Bake for about 10 minutes or until pale golden brown. Lift the scones onto a wire rack to cool.
Once cooled, spread with butter and Reet Yorkshire Strawberry Jam.