For the splits:
- 450g plain flour
- ½ level teaspoon salt
- 14g dried yeast
- 2 level teaspoon caster sugar
- 30g unsalted butter
- 290ml warm milk
- Egg or milk to glaze
For the filling:
- Strawberry jam
- Devonshire clotted cream
Preheat oven to 200°C/450°F/Gas Mark 8.
Sift the flour and salt into a bowl and then sprinkle the yeast and caster sugar into the flour. Warm the butter and milk in a small pan until the butter has melted. Let the milk cool slightly.
Mix the dry ingredients with enough liquid to produce a soft dough, knead it well until it feels slightly elastic and return it to the floured mixing bowl. Cover and put in a warm place to rise.
Once it has about doubled in size turn it out and cut into 8 – 10 pieces, roll each into a small ball and put on a greased and lightly floured tin. Leave to prove for about 10 minutes or until the scones double their bulk. Glaze with egg or milk and bake for 10 – 15 minutes.
To serve, cut in half and fill with strawberry jam and clotted cream.
Credit: Tastes of Lincolnshire