This week, Lisa Faulkner is giving us a taste of the great British seaside, as she tours around the Cornish coast. She's already cooked up a delicious and authentic Cornish pasty and in this episode, it's the turn of everybody's favourite - the cream tea!
375g self-raising flour, plus extra for dusting
75g cold butter, cubed, plus extra for greasing
175ml milk, plus extra for brushing
1 tsp salt
2 tsp baking powder
2 tbsp caster sugar
Clotted cream to serve
For the jam
200g caster sugar
To make the jam, preheat the oven to 180°C, gas mark 4 and clean and sterilise a jam jar
Place the raspberries and caster sugar in an ovenproof dish. Bake in the preheated oven for 10 minutes, then give the mixture a stir and continue cooking for a further 10 minutes. Allow to cool lightly before spooning into the jar.
To make the scones, preheat the oven to 200°C, gas mark 6 and grease a baking tray
Sieve the flour, salt and baking powder together into a mixing bowl and add the
sugar and butter and rub together until the mixture resembles breadcrumbs
Mix in the milk to make a dough, and knead a little until it becomes smooth. Roll the dough out on a lightly-floured surface to about 1cm thick and cut out about sixteen 5-6cm rounds.
Put the dough circles on the prepared baking tray and brush with a little milk. Bake in the preheated oven for about 10-12 minutes until risen and golden.
Serve the scones with the jam and some clotted cream