When two British 🇬🇧 classics come together! These fluffy sweet scones pair perfectly with strawberry conserve and fresh clotted cream.
Enjoy with a cuppa on Mother’s Day.
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Ingredients
- 220 g custard creams
- 100 g plain flour
- 2 teaspoons baking powder
- 60 g softened butter
- 150 ml milk a few mls extra to glaze
Ingredients
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Instructions
- Preheat oven to 150°C and line a large baking tray with parchment paper
- In a chopper, blitz all the custard creams into a fine powder
- In a bowl add the powdered custard creams, plain flour and baking powder. Gently mix.
- Add the butter into the bowl and rub in butter gently to form crumbs. Do this gently.
- Make a well in centre and slowly pour half the milk. Using a round-bladed knife, gently mix the flour to make a dough, keep adding the milk until a soft fluffy dough forms. You may not need all the milk, so be careful when pouring in.
- Turn out dough onto a lightly floured surface. Gently pat down the dough and cut with a round 5.5cm cutter. Place scones side by side on prepared tray. Brush tops with extra milk to glaze. Bake for 12-15 mins or until golden and well risen.
- Serve scones with strawberry conserve and clotted cream. Enjoy!
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