👨‍🍳 Instruktioner

1. 1

   Preheat your oven to 220°C (200°C fan/Gas Mark 7). Lightly grease a baking sheet or dust it with flour.

   💡 Proffstips: Ensure the oven is fully preheated for best results.
2. 2

   Sift the self-raising flour, baking powder, and salt into a large bowl. Stir in the caster sugar.

   💡 Proffstips: Sifting helps to aerate the flour and create lighter scones.
3. 3

   Rub the cold, cubed butter into the flour mixture using your fingertips until it resembles fine breadcrumbs. Be careful not to overwork the mixture.

   💡 Proffstips: Work quickly to keep the butter cold.
4. 4

   Make a well in the centre of the mixture and pour in most of the milk. Gently mix with a round-bladed knife until you have a soft, slightly sticky dough. Add a little more milk if needed, but be careful not to make it too wet.

   💡 Proffstips: Avoid overmixing, as this can make the scones tough.
5. 5

   Turn the dough out onto a lightly floured surface and gently bring it together. Pat it out to about 2cm (3/4 inch) thick. Do not knead.

   💡 Proffstips: Gentle handling is key to light scones.
6. 6

   Using a 5-6cm (2-2.5 inch) round cutter, cut out the scones. Dip the cutter in flour between each cut to prevent sticking. Place the scones onto the prepared baking sheet, ensuring they are close together.

   💡 Proffstips: Press straight down with the cutter; do not twist, as this can seal the edges and prevent them from rising evenly.
7. 7

   Brush the tops of the scones with a little milk (not the sides). Bake in the preheated oven for 12-15 minutes, or until well-risen and golden brown.

   💡 Proffstips: Baking them close together helps them rise upwards.
8. 8

   Transfer the scones to a wire rack to cool slightly. Serve warm, split in half, and generously spread with clotted cream and strawberry jam.

   💡 Proffstips: Serve them warm for the best texture and flavour.