Ingredients:

220g Self raising flour
60g Butter
¼ Teaspoon sea salt
35g Organic caster sugar
Zest of 1 organic orange
2 Organic free range eggs
70ml Buttermilk
Icing sugar to dust
1 Tub Cornish clotted cream
Clippy’s Apple and Strawberry Jam

Method:

1. Set oven to 200°C
2. Sift flour and salt into a mixing bowl
3. Add the butter, rub butter into the flour mixture, continue until a breadcrumb like texture is achieved.
4. Add the orange zest and sugar, then mix together.
5. In a separate bowl beat 1 egg, and then add the buttermilk to the beaten egg.
6. Add the buttermilk/egg to the flour mixture; stir until it is soft but not sticky.
7. Roll the mixture out on a floured surface, ensure a thickness of 2cm/0•75 inch.
8. Using a 6cm scone/cookie cutter, stamp the scones out (do not twist when cutting)
9. Lay them out on a non stick sheet or greased baking tray, beat the last egg in a jug and using a brush glaze the top of each scone, then dust with icing sugar.
10. Bake in the pre-heated oven for 12 minutes (or until golden and well risen)
11. Once the scones are cool, cut in half, spread on plenty of Clippy’s Apple and Strawberry Jam and Cornish clotted cream, and serve with a fresh Espresso…Enjoy!! 

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