Sunday Sweet Treat: Scones With Jam and Cream

For our ‘Sweet Treat’ feature, we bring you a taste bud-tingling, saliva-inducing recipe every week. Whether you simply want to put your baking skills to the test or fancy treating your colleagues to something tasty (hint hint Her.ie girls!), this is where to come. This week, it’s scones with jam and cream courtesy of Afternoon Tea by Antony Wild and Simona Hill...                                                 Ingredients: 450g self-raising flour 2 teaspoons baking powder pinch of salt 50g butter (chilled and diced) 1 tablespoon lemon juice 400ml milk (plus extra to glaze) Fruit jam and clotted cream for serving   Method: 1. Preheat the oven to 230 degrees Celsius. 2. Sift the flour, salt and baking power into a bowl. Rub in the butter with your fingers until the mixture resembles fine breadcrumbs. 3. In a small bowl, whisk the lemon juice into the milk and leave for approximately 1 minute to thicken. Then pour it into the flour mixture and mix quickly to form a soft dough. 4. On a floured surface, knead the dough lightly to form a ball and roll it out to a thickness of approximately 1 inch. 5. Using a cutter (2 inch), stamp out 12 scones (or more if possible) and place them on a floured baking sheet on a baking tray. Dip cutter in flour between cuttings to avoid sticking. 6. Brush the tops of the scones lightly with milk. Bake for approximately 20 minutes or until risen and golden brown. 7. Serve with fruit jam and clotted cream, hot or cold.