• 225g/80z self-raising flour, plus extra for rolling/cutting
  • 1 tsp baking powder
  • 50g/2oz butter, cut into small cubes
  • 50g/2oz caster sugar
  • 150ml/1/4 pint of milk
  • 1/2 jar (370g) jar strawberry jam
  • 1 (227g) pot clotted cream


  • STEP 1
    Preheat oven to 200℃/Fan 180℃/Gas Mark 6. Sieve the flour and baking powder into a large bowl. Add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar.
  • STEP 2
    Make a well in the centre of the mixture and stir in enough milk to make a fairly dry dough. Turn out onto a lightly floured surface and knead to remove any cracks, then gently roll or pat out to to about 2.5cm/1in thick.
  • STEP 3
    Stamp out 5cm/2in rounds using a fluted pasty cutter dipped in flour. Gather the trimmings into a ball, re-roll and cut into more rounds. Transfer to a baking sheet.
  • STEP 4
    Bake in a preheated over for 10-12 minutes until well risen and pale golden. Transfer to rack and leave to cool. Serve with strawberry jam and clotted cream.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating