Sweet scones with jam, strawberries and clotted cream

Name: Sweet scones with jam, strawberries and clotted cream
Ingredients: Egg yolk; 0.5 Salt; Milk; 0.5 Baking powder; 80 g Sugar; 90 g Soft butter; 450 g Self-raising flour; 300 ml Buttermilk; Fresh raspberries or strawberries; Clotted cream; Raspberry jam

Sweet scones with jam, clotted cream, and strawberries. Lightly sweet and perfect for high tea. 20 pieces (approximately 5 cm round).

No British afternoon tea without scones. From classic sweet with jam, fresh strawberries, and rich clotted cream, to surprisingly savory filled with Stilton and stewed pear. Both versions are airy, rich in flavor, and irresistible in their simplicity. Steve’s secret? Buttermilk!

Born and raised in Leeds, but moved to the Netherlands for love: chef Steve Sykes. Now working in the kitchen of Kingstreet Restaurant in Hotel De Keizerskroon in Apeldoorn, part of Bilderberg. Every week he surprises his guests with new creations. Often with a touch of Leeds. For HANOS, Steve shares his favorite British classics.

Ingredients

Egg yolk

0.5Salt

Milk

0.5Baking powder

80gSugar

90gSoft butter

450gSelf-raising flour

300mlButtermilk

Fresh raspberries or strawberries

Clotted cream

Raspberry jam

Preparation

Sift the self-raising flour, baking powder, and salt into a large bowl.
Rub the butter into the flour until coarse crumbs form.
Add the sugar.
Pour in the buttermilk and knead briefly into a soft, cohesive dough (not too wet).
Roll out the dough to about 2.5 cm thick and cut out rounds with a 5 cm fluted cutter.
Place the scones on a greased or baking paper-lined tray and brush the tops with milk (or a mixture of milk and egg yolk) for a nice shine.
Bake the scones in a preheated oven at 200°C for 7–9 minutes until golden brown and cooked through.
Let them cool slightly before serving.
Serve with clotted cream and fresh strawberries.