Scones With Berries And Clotted Cream

• 450 grams Plain Flour
• 50 grams Plain Flour (for dusting)
• 80 grams Unsalted Butter
• 80 grams Caster Sugar
• 1 pinch Salt
• 3 Eggs
• 5 teaspoons Baking Powder
• 250 milliliters Whole Milk
• Jam (Strawberry)
• Clotted Cream
• Fresh Berries (of Your Choice)

1. First of all, preheat your oven to 220C degrees (or 430F degrees) and line 2 baking trays with parchment paper.
2. Put flour in a large bowl and rub the butter into it with your fingers. You should end up with a breadcrumb-like mixture.
3. Next add sugar, salt, 2 lightly beaten eggs, baking powder and mix until just combined.
4. Start gradually add milk to the mixture. First, pour half of the milk, mix gently, then add more, a little at a time. You might not need all of the milk. You should end up with very soft wet dough.
5. Using the rolling pin, roll the dough to 2.5cm thick. Using a 6cm cookie cutter sprinkled with some flour, cut out the scones and place them onto a baking tray.
6. Leave the scones to rest for 5-10min
7. Beat one egg and brush the top of the scones. Make sure the egg doesn't drip from the top as that will cause an uneven rise.
8. Bake for 15min. Let the scones cool down completely before serving.
9. Serve with clotted cream, jam, and berries of your choice for a perfect cream tea.

flour, flour, butter, sugar, salt, eggs, baking powder, milliliters, cream, fresh berries

Taken from food52.com/recipes/71527-scones-with-berries-and-clotted-cream (may not work)