James Strawbridge's Coronation Cream Tea

Ingredients

For the scones:

• 350g self-raising flour
• 1 tsp baking powder
• 85g cold butter, diced
• 3 tbsp caster sugar
• 175ml warm whole milk
• Pinch of sea salt
• 1 beaten egg, to glaze

To serve:

• Cornish clotted cream
• Strawberry jam
• Fresh strawberries and blueberries to garnish

Method:

1. Preheat your oven to 200˚C and line a baking tray. In a mixing bowl stir the flour, salt and baking powder and then using your fingertips rub your butter into the mix until it resembles fine breadcrumbs.
2. Next add in the sugar followed by warm (but not too hot milk). Stir well with a wooden spoon and then briefly knead the dough for 1-2 minutes and roll out on a floured surface until it is 4-5cm deep.
3. Using a 5cm pastry cutter cut out your scones and place onto the lined baking tray. Press what’s left of the scone dough back together so you can cut out more scones.
4. Brush the tops with beaten egg and bake for 10 mins until they are golden.
5. Allow to cool slightly on a wire rack and then spread with strawberry jam first and finish with a generous dollop of clotted cream.  

Top tip: Crown the cream tea with a small amount of edible gold leaf for a special Coronation twist.