Scones with jam & clotted cream
About £0.59 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Plain flour350g
- Baking powder10g
- Butter90g
- Caster sugar30g
- Milk180ml
- Jam100g
- Clotted cream110g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Heat the oven to 220°C. Rub the butter (90g) into the flour (350g) and baking powder (10g) until like breadcrumbs. Stir in the sugar (30g).
Kitchen note Don't crowd the tray. Give everything a bit of space so it roasts, not steams. Two trays are better than one packed one.
- Add the warm milk (180ml) and bring together into a soft dough. Don't overwork it.
- Pat out 4cm thick and cut with a floured cutter, straight down, no twisting.
- Brush the tops with milk and bake until risen and golden (12 min).
Kitchen note Every oven runs a bit hot or cold, so check bakes 5 minutes early. A skewer pushed into the middle should come out clean (or a bit fudgy for brownies).
- Jam (100g) first, then cream (110g). Or the other way round. We're not getting involved.
Kitchen note Take the pan off the heat a little before you stir in cream or crème fraîche so it doesn't split.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.