Half Time Tea Break Scones

On a hot Wednesday afternoon as England played their crucial match against Solvenia in the World Cup we gathered once more for cooking club. And what better way to show our support than a classically English dish of cream scones. By using red strawberry jam and white cream this tea-time treat was even in England's colours... Come on England!

Today our celebrity chef was Corey and here he shows us how to make them.

Half Time Tea Break Scones

200g self raising flour

50g butter

25g caster sugar

125ml milk

1 jar strawberry jam

Whipped cream

1. Turn on the oven to 220°C or gas mark 7. Phew! That's a hot one on a hot day!

2. Brush the baking sheet with a little oil or butter.

3. Weigh out the caster sugar.

4. Weigh out the butter.

5. Sift the flour into the mixing bowl.

6. Using clean, cool finger tips, rub the butter into the flour until it resembles breadcrumbs. If your hands are hot and sticky, run them under a cold tap and dry well before trying to do this.

7. Add the caster sugar and stir in.

8. Measure out the milk.

9. Gradually add the milk.

10. Form the mixture into a soft ball of dough.

11. Sprinkle the rolling pin and a clean, dry flat surface with flour and roll out the dough until it is around 2cm thick. Then cut the dough into rounds with a 4cm pastry cutter, brush with milk and place on the baking sheet. Repeat until all the dough is used.

12. Bake in the oven for 10-12 minutes until the scones have risen and turned golden. In the meantime, whisk the whipping cream until thick.

12. Allow to cool on a wire rack then slice each scone open and spread with jam and cream to serve.

So with England 1-nil up at half-time it was time to relax a little and to tuck into our yummy half-time tea break treat.

And the result... some lovely cream scones to take home... oh yeah, and England won too!