Whip up a batch of the fruity and crumbly Afternoon Tea Fruit Scones this weekend for Mother's Day. Then is the question which comes first - jam or cream?
Preheat the oven to 220ºC/ Fan 200º.
Sieve the flour and baking powder into a large mixing bowl.
Add the butter and rub together to make bread crumbs.
Stir in the sugar and sultanas.
In a jug lightly beat the eggs and add milk up to 300ml (you might not use all the milk from the ingredient list or you might need a little more).
Add a little a time to the dried ingredients and mix with your hands until you get a soft dough. (slightly sticky is fine). Save a little of the egg milk mix for the glaze.
On a lightly floured surface gently knead the dough and roll out the dough to 2cm thick.
Stamp out the scones using round cutters. I like ones about 5cm in diameter.
Place on the baking trays and using a pastry brush glaze them with the left over milk and egg mix.
Bake for 10-15 minutes until golden brown.
Allow to cool on a wire wrack with a clean tea towel on to stop them drying out.
Once they are cool enough to eat. Cut in half add clotted cream and jam.