How to Bake Scones with Siobhan Ingram

This step-by-step video version of this Recipe of the Month with Siobhan Ingram, Product Development Manager at Dean's. Siobhan shows how to bake scones then transform them into wonderful cream teas.

Ingredients:
450g self raising flour
120g butter
Pinch of salt
60g caster sugar
15mls baking powder
2 medium free-range eggs
a little milk.

To serve:
450g fresh Scottish strawberries
1 jar good quality strawberry jam (homemade is ideal!)
300mls fresh double cream
whipped to soft peaks
a little icing sugar.

Method:
Pre-heat the oven to 220degC. Place the flour in a mixing bowl with the salt -- rub in the butter until even crumbs form. Stir in the sugar and the baking powder. Break the eggs into a measuring jug and make up to 300mls with milk. Add enough of the egg/milk mix to form a soft, elastic dough. Tip onto a floured surface and bring together into a neat round -- handle as lightly as possible. Roll out to a 2-3cm thickness, then cut into rounds using a 6cm fluted cutter -- place on a large baking sheet. Bring all the dough scraps together and roll out again -- cut further rounds and repeat until all the dough is used up. Place the scones into the hot oven, and bake for 10-12 minutes or until risen & golden. Remove to a wire rack, cover with a clean tea towel and leave to cool completely.

Once cooled, split and fill with strawberry jam, whipped cream and strawberries -- serve with a light dusting of icing sugar and extra strawberries on the side.

(Makes about 12 large scones)