Classic British Scones

Preheat the oven to 220°C (200°C fan) and line a baking sheet with parchment paper. Set aside 1 tbsp of flour from the measured 350 g for dusting.

Sift the flour with the baking powder into a bowl, then add the sugar and salt. Cut the cold butter into cubes and quickly rub it into the dry mixture with your fingertips until it resembles fine crumbs.

Beat the egg, set aside about 1 tbsp for glazing, and mix the rest with 150 ml of milk. Pour the liquid into the crumb mixture and stir with a knife or spatula just until a soft, slightly sticky dough forms; do not overmix.

Turn the dough out onto a surface lightly dusted with the reserved flour, and fold it in half 2–3 times. Gently pat it down to a thickness of 2.5 cm.

Cut out rounds about 7.5 cm in diameter with a straight downward press, without twisting the cutter. Transfer the rounds to the baking sheet, gather the scraps only once, and cut out the remaining rounds. Brush the tops with the reserved egg, taking care not to let it drip down the sides.

Bake for 12–15 minutes, until the scones have risen well and turned golden. Transfer to a wire rack and let cool slightly.

Split the scones in half by hand or with a knife, and serve with strawberry jam and clotted cream.