Scones with jam and clotted cream

Step 1

Preheat oven to 220°C.

Step 2

Sift the flour, cream of tartar, baking soda and a pinch of salt in a bowl and use your fingers to rub in the butter, lifting the dough up in the air to aerate it. When it resembles fine breadcrumbs, stir in the sugar.

Step 3

Combine the cream (reserving 1 tablespoon) and lemon juice. Use a fork to gradually stir into the dough (if you add it all at once, you'll end up with wet dough). On a lightly floured surface, roll the dough into a ball then flatten to about 2.5cm high. Use a 6cm round pastry cutter dipped in flour to cut the dough. Use the off-cuts to form another ball and continue cutting until all the dough is used. Place on a lightly floured baking tray.

Step 4

Brush with reserved cream and dust with a little flour. Bake for 10 minutes or until golden. Transfer to a rack to cool.

Step 5

To serve, top with a generous dollop of jam and cream.