Traditional English scone with clotted cream and strawberry jam

• 125g plain flour
• a little plain flour, for dusting
• 1/2 tsp cream of tartar
• 1/2 tsp bicarbonate of soda
• 1 tbsp sunflower oil
• 50 ml semi-skimmed milk
  For the garnish
• 75g clotted cream
• 100g 'Streamline' reduced sugar strawberry jam
• 25g icing sugar
• a few strawberries, sliced thinly to garnish

Pre-heat the oven to 200 degrees.

Sift together the flour, cream of tartar and bicarbonate of soda into a large mixing bowl. Pour the oil into the mixture, then gradually add the milk and mix with a wooden spoon until a dough starts to form.

Knead the dough gently on a floured surface a few times until even, then roll out to 1 inch thickness. Use a 7cm circular cookie cutter to cut rounds of dough. Line and grease a baking tray and arrange the dough spaced out on it.

Bake for 10-12 minutes until cooked and risen. Remove and allow to cool on a wire rack. Cut in half once cool and spread the clotted cream evenly on the bottom halves. Arrange the halves on serving plates and spoon a tablespoon of the jam on top.

Dust the top halves of the scones with the icing sugar and place on top of the jam. Garnish with the sliced strawberries before serving.