Chef tips:
Pre-heat the oven to 220 deg C. Place the flour in a mixing bowl with the salt, rub in the butter until even crumbs form. Stir in the sugar and the baking powder. Break the eggs into a measuring jug and make up to 300 mls with milk. Add enough of the egg/milk mix to form a soft, elastic dough. Tip onto a floured surface and bring together into a neat round – handle as lightly as possible. Roll out to a 2-3 cm thickness, then cut into rounds using a 6 cm fluted cutter, place on a large baking sheet. Bring all the dough scraps together and roll out again, cut further rounds and repeat until all the dough is used up. Place the scones into the hot oven, and bake for 10-12 minutes or until risen & golden. Remove to a wire rack, cover with a clean tea towel and leave to cool completely. Once cooled, split and fill with strawberry jam, whipped cream and strawberries, serve with a light dusting of icing sugar and extra strawberries on the side.
