Fruited Scones with Strawberry & Rhubarb Jam and Clotted Cream
1 medium orange, zest and juice
500g plain flour
20g bicarbonate of soda
8g cream of tartar
20g caster sugar
10g sea salt
80g cold butter, cubed
40g full-fat milk
1 egg, beaten
Soak the sultanas in the orange juice and zest for a couple of hours (or overnight).
When ready to bake, preheat the oven to 200ºC/180ºC fan.
Sift the dry ingredients into a large bowl. Add the butter and rub in until the butter is incorporated into the flour and resembles ‘breadcrumbs’.
Add the sultanas and all the liquid and both milks and stir into the mixture. Turn out onto a clean work surface and gently knead into a dough, taking care not to overwork it.
Using a rolling pin, roll the dough into a circle until it’s around 2.5cm in height. Use a 6cm cutter to cut out scones and place on a lined baking tray. Push the dough back together, gently knead and roll out again and repeat.
Brush with beaten egg and bake for 10-12 minutes until golden.
Cool on a wire rack and top with your favourite Cherry Tree jam and clotted cream.