Janice's favourite recipes...

Scones

Ingredients
225g self-raising flour, plus extra for dusting
1 tbsp baking powder

2 tbsp caster sugar

50g cold butter, cut into cubes
1 free-range egg

75ml milk

Whipped cream and strawberry jam for the filling

Method

Preheat the oven to 200C

Place the flour, baking powder and sugar in a food processor and pulse briefly to combine. Add the butter and pulse until the mixture resembles breadcrumbs.

Transfer the mixture to a bowl and make a well in the centre.

In another bowl, beat together the eggs and milk, reserving a tablespoon of the mixture to use as an egg wash. Add the rest to the flour mixture, stirring until the mixture comes together to form a dough. Turn out onto a floured work surface and knead briefly until the dough is smooth.

Gently press the dough out to a thickness of about 2.5cm and cut out circles using a biscuit cutter. Arrange the scones on a baking tray, spaced slightly apart, and brush the tops with the reserved egg wash.

Bake the scones for 10-12 minutes, or until golden-brown and risen. Transfer to a wire rack to cool slightly.

To serve, cut each scone in half and serve with cream and strawberry jam.