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Sultana scones with black pepper and strawberry jam and clotted cream

This Sultana scones with black pepper and strawberry jam and clotted cream recipe uses Baking Powder Plus Extra For Dusting, Water, and Freshly Ground Black Pepper. Scale it up or down for the number of people at the table.

Ingredients

• 1 tsp
• 3 tbsp
• 1 tbsp

Method (preview)

1. 1

   Stir in the sugar, then add the butter and, with clean hands, rub quickly into the flour, creating a fine breadcrumb consistency.

2. 2

   Add the sultanas.

3. 3

   Add the milk, a little at a time, working with your hands to create a smooth dough.

4. 4

   Leave to rest for 10-15 minutes before rolling.

5. 5

   Using a 5cm/2in pastry cutter, cut the dough, using one sharp tap and not twisting the dough as you cut (twisting the scone mix will result in the scone rising unevenly).

6. 6

   Place the scones onto a greased baking tray and bake in the oven for 10-12 minutes, until risen and golden brown.

7. 7

   Allow to cool slightly, and serve while still warm with jam and cream.

8. 8

   For the jam, place the sugar, lemon zest and juice and water into a large pan over a low heat and heat until the sugar has dissolved.

9. 9

   Bring the pan to the boil and cook for 3-4 minutes, or up to ten minutes if you prefer a thicker jam.

10. 10

    Check the temperature with a sugar thermometer - it should reach 105C/220F.