This week’s recipe comes from Joe Moore, head chef at the Ball House.
Afternoon teas with clotted cream and strawberry jam
(makes around eight scones)
l 8oz self raising flour
l 2oz butter
l 2oz castor sugar
l 4floz milk
l pinch of salt
l 1 egg to glaze
l 1oz raisins/glace cherries (optional)
l Rub together the flour, butter and salt until fine crumb stage, slowly add the milk until it forms a soft dough; at this stage you could add some cherries or raisins.
l Roll the dough on to a floured surface about 4cm thick and cut out scones until all mix is used.
l Place scones on a baking sheet, brush the tops with the beaten egg to glaze and bake for around 15 minutes on 180C.
l Serve slightly warm with fresh clotted cream and strawberry jam.