Recipe for 12 scones:
500g plain flour
1 teaspoon salt
2 teaspoons bicarbonate of soda
4½ teaspoons cream of tartar
50g cold unsalted butter, diced
25g Trex, in teaspooned lumps
1 small egg, beaten for egg-wash
6½cm crinkle edge round cutter
1 baking tray, lightly greased
Preheat the oven to 220°C/fan 200°C/gas mark 7.
Sift the flour, salt, bicarb and cream of tartar into a large bowl. Rub in the fats. Add the milk all at once, mix very briefly. Turn out onto a floured surface and knead lightly to form a dough.
Roll out to about 3cm thickness. Dip the cutter into some flour, then stamp out 9-10 scones. Reroll the dough and stamp out the remaining scones.
Place on the baking tray and brush the tops with the egg-wash. Put in the oven and cook for 10-12 minutes or until risen and golden.
Always eat freshly baked preferably still slightly warm. Serve with Boddington’s strawberry jam and a decent amount of Cornish clotted cream.