Jam First

After the longest winter ever, here we are enjoying May Bank Holiday Weekend. The birds are chiruping, the washing is on the line and it is now possible to step into the garden (previously a quagmire). A full meal outside might be a little ambitious, but you could definitely manage a cup of tea and a scone with friends. Here is my favourite scone recipe which has been tweaked a little from one written by Queen Mary Berry.

SCONES

Ingredients

• 450g self-raising flour

• 2 tsp baking powder

• 3 tbsp caster sugar

• 100g slightly softened butter

• 2 free-range eggs

• milk

• a handful of cranberries (optional)

Method

1. Preheat the oven to 220C. Line two baking trays with baking paper.

2. Put the flour, baking powder and sugar into a food processor. Add the butter and blast quickly until the mixture resembles breadcrumbs. Pour into a large mixing bowl.

3. Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml. Stir the egg and milk into the flour and mix to a soft, sticky dough.

4. Turn out onto a lightly floured work surface, knead lightly and work in the cranberries. Roll out to about 2cm thick.

5. Cut into as many rounds as possible with a fluted 5cm/2in cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg.

6. Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour. Lift onto a wire rack to cool. Load with jam and clotted cream and eat as soon as possible.

Don’t forget to lay your table with pretty linen and always load your scone with JAM FIRST.

Sophie x

Linen tablecloth and napkins in Wimbledon and Gelato (in stock).