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Classic scones with jam & clotted cream

Jane Hornby
  • 15 minutes
  • Serves 8

INGREDIENTS

1

Egg

1

squeeze Lemon juice

1 tsp

Baking powder

3 tbsp

Caster sugar

1/4 tsp

Salt

350 g

Self-raising flour

1 tsp

Vanilla extract

85 g

Butter

1

Jam and clotted cream

175 milliliters

Milk