CLASSIC SCONES

CLASSIC SCONES
4 cups(480g) ALL PURPOSE FLOUR
1 teaspoon (6g) SALT
1 tablespoon (10g) BAKING POWDER
1/4 cup (50g) SUGAR
1/2 cup/110g/1 stick COLD UNSALTED BUTTER, chopped into small pieces
1-1/4 cup/300ml Half & Half (or use the milk left in the bottom of your clotted cream pan)
1 Large EGG
Whisk your dry ingredients together. Cut the cold BUTTER into the dry mixture (either with a cutter or your hands)until the butter is pea sized. Crack the egg into the half and half milk, stir and pour into the dry ingredients. Stir until the dough just comes together. Do not overwork or you will have tough scones. Pour onto a floured work surface. Tidy the dough a bit to make a smooth surface on top. Roll out to about 1-1/2 inches thick. Cut with a 2" cutter dipped into flour like I did to make at least 15 scones or use a larger cutter if you like. Place onto a baking sheet and brush with heavy cream, half & half or an egg wash. Bake for 15 to 20 minutes in a 350 degree F - 190 degree C oven. Let cool for 5 minutes. Cut in half and spread clotted cream and strawberry jam on the bottom half and place the top half of the scone back on. Or spread strawberry jam first and then the clotted cream. Enjoy with a hot cup of tea or coffee.