Homemade scones with jam and cream

I don’t think I’ve made scones since I was in primary school but came across this recipe when looking for inspiration from the Bake Off book.  I was looking for an old favourite to make for my nan as she hadn’t been too well, she loves her cake and I remember making fruit scones with her when I was little, I knew these would cheer her up.
 
I had forgotten how easy they were to make and how a homemade scone, still warm from the oven was so good to eat. Especially when smothered in strawberry jam and a dollop of freshly whipped cream.  They will become a regular treat in our house.
 
You will need;
250g self raising flour
a good pinch of salt
50g caster sugar
50g unsalted butter, chilled and diced
1 medium free-range egg
100ml buttermilk or milk (not fat-free)
a 6cm round cutter
a baking tray, greased with butter
Preheat the oven to 220C/gas mark 7.
To make the dough I used a food processor.  Put the flour, salt and sugar into the bowl and pulse briefly to combine.  Add the butter to the bowl and process until the mixture looks like fine crumbs.  Beat the egss with 100ml of butterfmilk or milk.  With the machine running, pour the egg mixture into the processor, stopping the machine as soon as the mixture comes together to make a ball of slightly soft dough.  If there are dry crumbs, add a little extra milk.
Turn the dough out on to a lightly floured surface and knead gently for a couple of seconds, just to bring it together.  Flour your hands, then pat out the dough about 3cm thick and stamp out rounds with  the cutter.  Press the trimmings together, pat out and cut more rounds.
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Set the rounds slightly apart on the prepared baking tray and bake in the preheated oven for 10 to 12 minutes, until a good golden brown.  Transfer to a wire rack and leave to cool slightly.
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