Scones with Maggie's Raspberry & Pomegranate Jam
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Step 1: Preheat the oven to 220C, making sure your oven racks are in position.
Step 2: Sift the flour, salt, baking powder and caster sugar into a bowl.
Step 3: Dice the chilled butter and run into the flour quickly and gently with your finger tips, the coolest part of your hands, until the mixture resembles fine bread crumbs.
Step 4: Make a well and pour in 320 millilitres milk. Using a fork, slowly combine the milk and flour until a soft dough forms. Don't handle the mixture more than you need.
Step 5: Turn the dough out onto a floured surface and gently press it into a disk, then roll it out until 2.5 to 3 centimetres thick.
Step 6: Using a four centimetre round, straight-sided cutter, quickly cut shapes from the dough, rotating the cutter as you push down. This screwing motion leaves the sides of the scones open, which allows for better rising.
Step 7: Re-form the dough, then gently roll it out and cut more shapes.
Step 8: Spread the scones out on a baking tray and brush the tops with a little milk.
Step 9: Bake for twenty to twenty five minutes until risen and golden brown.
Step 10: Don't be tempted to open the door in the first five minutes or the scones will not rise properly.
Step 11: Cool for five minutes on a wire rack, then place the scones in a tea towel lined basket and cover with the corners of the tea towel.
Step 12: Eat immediately, or at worst within a couple of hours of cooking, with Raspberry & Pomegranate Jam and cream.
1 pinch salt
1 tbspn baking powder
1 tbspn caster sugar
100g unsalted butter chilled
285g 1 jar Raspberry & Pomegranate Jam