Rainy days special beverage!offering delicious afternoon cream teas, made with the finest local ingredients.
4/5cm diameter pastry cutter
250g self-raising flour
35g golden caster sugar
1tbsp raspberry jam
1tbsp clotted cream
Cups cold water
Preheat oven to 220C (fan 200C). Beat 1 egg with the buttermilk. Sift the flour into a bowl. Add the butter in cubes and crumble well. Don’t handle too much. Stir in the sugar, and then mix in the sultanas. Pour in the buttermilk and egg mix. Bind briefly, touching as little as possible, and turn on to a light surface.
Again, touching the mix as little as possible, gently press it into a 2.5cm to 3cm flat rectangle. Using the pastry cutter, cut as many as you can. Use Mary Berry’s tip of flouring the cutter each time so it doesn’t stick. Gather the scraps, roll gently into a ball and repeat the process until you have made six to eight. Use one beaten egg to brush the top of each scone before baking for 10-15min. remove and let them cool. While still warm, slice in half and paste 1 tbsp of clotted cream and 1tbsp raspberry jam on to each half. Serve with tea – ideally in bone china.