Nothing says summer more than fluffy scones loaded with strawberry jam and billowing clotted cream. We're sharing our beloved scone recipe from Greendale Teahouse & Rooms! Using strong bread flour and chafing technique, these scones are light, fluffy, and easy for home cooks to perfect. Enjoy a taste of Greendale at home. Happy baking!

Makes 6 to 8 scones depending on cutter size

Ingredients

• 275g strong white flour

• 2 tsp baking powder (14g)

• 50g caster sugar

• 50g unsalted butter, very cold

• 80g double cream

• 80g whole milk

• 100g sultanas or raisins

• 1 egg, beaten

Method

1. Prepare the Dry Ingredients: Double sieve the flour and baking powder into a large bowl. Add the caster sugar and stir well.

2. Incorporate the Butter: Dice the very cold butter into small cubes. Using your fingertips, rub the butter into the flour mixture until it resembles breadcrumbs. Ensure there are no large lumps of butter remaining.

3. Combine Ingredients: Make a well in the centre of the flour mixture. Pour in the double cream and whole milk. Add the sultanas or raisins. Use a spatula to gently mix until most of the flour is incorporated. Do not knead the dough.

4. Form the Dough: Turn the dough out onto a lightly floured surface. With well-floured hands, fold the dough in half, then turn it 90 degrees and fold again. Repeat this process to distribute moisture and add air.

5. Rest the Dough: Wrap the dough in cling film and chill in the fridge for 10 minutes.

6. Shape the Scones: On a lightly floured surface, roll the dough to a thickness of about 1.5 cm. Dip a circular pastry cutter (either 45 mm or 55 mm) into flour, tapping off any excess. Cut out scones and place them on a baking tray lined with baking parchment.

7. Egg Wash and Chill: Lightly brush the tops of the scones with beaten egg, being careful not to let it drip down the sides. Place the tray in the fridge for a further 20 minutes.

8. Bake the Scones: Preheat your oven to 200°C (fan assisted). After chilling, brush the scones with another layer of beaten egg. Bake in the preheated oven for 12-14 minutes, or until the scones are golden brown and fully baked through.

9. Cool the Scones: Allow the scones to rest on the baking tray for a few minutes. Transfer them to a wire cooling rack to cool completely.

10. To serve, first have a debate about whether jam or cream should be spread on top and then do it this way: cut the scones in half, spread a little strawberry jam on each half, and finish with a generous dollop of real clotted cream on top.