Giant Scone with Clotted Cream and Jam - James Martin Chef

Name: Giant Scone with Clotted Cream and Jam - James Martin Chef
Ingredients: 450g strong white flour; 2 tsp baking powder; pinch salt; 50g caster sugar; 100g butter, diced and cold; 300ml full fat milk; 1 egg yolk for egg wash; 1 ½ jars strawberry jam; 750g clotted cream; 50g butter sliced; Preheat the oven to 220c.; To make the scones, mix the flour, sugar and baking powder. Add the butter and using your fingertips rub until it resembles breadcrumbs. Add the milk and mix until you have a smooth dough.; Roll out on a lightly floured surface until you have a 2 cm thick circle. Pinch the edges and egg wash.; Bake for 15 to 20 minutes, allow to cool slightly then split in half horizontally and fill with butter, jam and cream.

www.jamesmartinchef.co.uk

What could be better than a plate of scones? One giant scone perfect for sharing? Look no further than this delicious recipe!

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Ingredients

450g strong white flour
2 tsp baking powder
pinch salt
50g caster sugar
100g butter, diced and cold
300ml full fat milk
1 egg yolk for egg wash
1 ½ jars strawberry jam
750g clotted cream
50g butter sliced
Preheat the oven to 220c.
To make the scones, mix the flour, sugar and baking powder. Add the butter and using your fingertips rub until it resembles breadcrumbs. Add the milk and mix until you have a smooth dough.
Roll out on a lightly floured surface until you have a 2 cm thick circle. Pinch the edges and egg wash.
Bake for 15 to 20 minutes, allow to cool slightly then split in half horizontally and fill with butter, jam and cream.