the perfect scone.

What are you doing this weekend? How about baking a whole bunch of scones, like I did yesterday, and enjoying them with some clotted cream and jam? Cream teas are probably one of my most favourite sweet treats, and after using a couple of different recipes yesterday, I have decided this is the best one..

It's a slightly adapted Delia Smith Devonshire Scones recipe.. and this is how it goes.

Ingredients:

225g self-raising flour, sieved

1 1/2 teaspoons baking powder

40g butter (room temperature)

150ml milk

Pinch of salt

(Clotted cream and jam to serve!)

Method:

• Pre-heat oven to 220ºC/200ºC fan-assisted and grease a baking tray or two.

• Rub the butter into the flour with your fingertips, then stir in the salt.

• With a knife, mix in the milk little by little.

• Flour your hands and knead slightly to a soft dough.

• Place your dough onto a floured surface and roll or press to about 4 or 5cm thick.

• Use fluted pastry/cookie cutters to cut out your scones, whatever size you like! Do NOT twist the cutters.

• Repeat until you have used all the dough.

• Place on baking tray, dust with flour and bake for about 10minutes, or until they rise and turn golden brown.

• Transfer them to a wire rack and eat them as soon as they are cool enough! They're lovely when still warm!

Let me know if you make any! They're a lovely Sunday afternoon tea treat!

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