Serves: 12 scones

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500 ml (280g) flour
80 g Clover butter
15 ml baking powder
30 ml sugar
1 egg plus enough water to make a total of 185 ml (3/4 cup) liquid 

Filling

Strawberry jam
125 ml Clover Fresh Cream, whipped and slightly sweetened to taste with sugar

• Preheat oven to 200°C.
• Sift the dry ingredients into a bowl.
• Cut the butter into small pieces and rub these into the dry ingredients using your fingertips.
• Place the egg in a measuring cup and add water to the 185 ml mark.
• Add the liquid ingredients to the dry ingredients and mix with a knife - only until the liquid is incorporated!
• The dough should be soft and only just manageable.
• Add the liquid carefully.
• The mixture may need a little more or less, depending on the dryness of the flour.
• Pat out gently on a lightly floured board and cut with cookie cutters.
• Place the scones on a greased baking sheet and brush with a little egg glaze if desired.
• Bake for 15 to 20 minutes.
• Makes 12 scones.
• Break the scones in halve and fill with jam and sweetened Clover cream