Devonshire Scones

• 450 g SELF-RAISING FLOUR
• 1 LEVEL TSP CREAM OF TARTAR
• 1 LEVEL TSP BAKING POWDER
• PINCH OF SALT
• 30 g CASTER SUGAR
• 100 g BUTTER, CUT INTO CUBES
• 2 EGGS
• 150 ml MILK PLUS EXTRA FOR GLAZING
• 300 ml DOUBLE CREAM, WHIPPED
• JAM, TO SERVE

Preheat the oven to 200°C/fan 180°c/gas 7. Place the flour, cream of tartar, baking powder, salt, caster sugar and butter in the food processor fitted with the kneading/grinding tool. Mix on speed 10 for 45 s or until resembles coarse breadcrumbs.

Beat the eggs and milk together. With the machine running on speed 5 for 25 s, add the egg mixture through the hole in the lid and stop the machine when it just binds together (do not over process).

On a lightly floured surface, lightly knead until smooth, roll out to 2.5 cm thick. Use a 5 cm round cutter and cut out scones. Place on a greased baking tray and brush tops with milk.

Bake for 10-15 min until well risen and golden. Cool on a wire rack. Serve with whipped cream and jam.