Scones. ‘Sconns’. ‘Scoanes’. How ever you like to pronounce it (to rhyme with ‘cons’ is my personal preference), scones rule! They are quintessentially English, so that’s a good start, but they also taste amazing, particularly when smothered with jam and clotted cream. **Baking time: 190c/375F for 15-20mins**500g plain flour (plus extra for dusting)2 rounded tsp baking powder2 heaped tbsp of caster sugar1 tsp salt110g chopped cold unsalted butter300ml whole milk1 eggOptional extrasClotted CreeeeeeeamJammmmmm!THE CAKE BOOK: http://cupcakejemma.comSUBSCRIBE FOR WEEKLY VIDS: http://crmbs.co/7TDmMORE CAKE: http://www.crumbsanddoilies.co.ukMORE FOODTUBE: http://crmbs.co/XLWc