Recipe of the Week: Scones and Jam

What's Afternoon Tea without scones, clotted cream, and jam?

I can't wait to bring this tradition to the States. :) Today, we had afternoon tea with tea, scones, and Victoria Sponge Cake with my lovely friend Lizzy and the YWAM bunch.

Here's a perfect recipe for an English treat:

Ingredients

• 225g/8oz self raising flour
• pinch of salt
• 55g/2oz butter
• 25g/1oz caster sugar
• 150ml/5fl oz milk
• 1 free-range egg, beaten
  (Feel free to add raisins too!)

Preparation method

1. Heat the oven to 220C/425F. Lightly grease a baking sheet.
   
2. Mix together the flour and salt and rub in the butter.
   
3. Stir in the sugar and then the milk to get a soft dough.
   
4. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
   
5. Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes until well risen and golden. Glaze with milk.
6. Cool on a wire rack and serve with strawberry jam and clotted cream.