Traditional English Tea Time Scones With Jam And Cream - cooking recipe

Ingredients

Plain Scones
8 ounces self-raising flour
salt, to taste
1 teaspoon baking powder
2 tablespoons caster sugar (superfine granulated)
2 ounces butter
1 egg, beaten and mixed with
1/4 pint milk
fresh double cream, to serve (heavy cream)
jam, of your choice
butter, to spread
Fruit Scones
2 ounces sultanas, raisins (optional) or 2 ounces currants (optional)

Preparation

Sift together the flour, salt and baking powder into a bowl and add the sugar and butter.
Rub in the butter until the mixture resembles fine breadcrumbs.
Gradually mix in the egg and milk mixture to make a dough, saving any excess to glaze the tops of the scones. Add your fruit at this stage if using.
Gently knead the dough on a lightly floured work surface until smooth.
Roll out the dough to about 1/2\" thick, then cut out 2\" rounds with a plain or fluted cutter, kneading and re-rolling the dough until it is all used up.
Arrange scones on baking sheets then brush tops with the milk and egg mixture.
Bake in the oven at 230\u00b0C (450\u00b0F) mark 8 for 10 to 15 minutes, until well risen and lightly golden. Cool on a wire rack.
Whip the fresh cream until stiff. Split the scones and fill with butter, jam and fresh cream.