When I went to the supermarket earlier I spotted that they had British strawberries. I refuse to buy strawberries unless they’re British since the flavour of non-British ones just isn’t as good, so when I saw these I picked up a couple of punnets. I carried on doing the weekly shop and when I got to the cream section I saw that there was one pot of clotted cream left. So I decided I was going to make some scones for afternoon tea – it was meant to be! 
Scones are one of the simplest things to make. I started making them less than an hour ago and I’ve already eaten two (they’re small honestly!) and written this blog post! I used Delia Smith’s recipe, just because it’s the one I always use and I know it works. It usually makes 12 but somehow I ended up with a Baker’s dozen today.
If you want to make a batch, trust me they don’t take long, then here’s the recipe:
Scones (from Delia’s Complete Cookery Course)
Makes a dozen
225g self raising flour (plus extra for dusting)
40g butter
20g caster sugar
Pinch of salt
150ml milk
Fresh British strawberries and clotted cream to serve
Preheat the oven to 220 C (200 C for a fan oven). In a bowl, rub the butter and flour together until fully combined. Stir in the sugar and salt. Then use a knife and mix the milk into the flour mix until it forms a sticky dough. Once it’s all combined tip it onto a well floured surface and knead briefly until it’s smooth.
Roll out until it is 2cm thick (no thinner) and cut out circles using a 4-5cm round fluted cutter. Push the cutter straight down and don’t twist – this will ruin the shape of the scones. Place them all on a baking tray, slightly apart, and dust with flour. Bake for 10-15 minutes until golden on top.
Removed from the tray to cool slightly before serving with sliced strawberries and clotted cream. I think they’re best served slightly warm!
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