- 500g/1lb 2oz jam sugar
- 500g/1lb 2oz strawberries, hulled and cut in half only if large
- ½ lemon, juice only
- 450g/1lb strong white flour, plus extra for dusting
- 5 tsp baking powder
- pinch salt
- 75g/3oz unsalted butter, plus extra for greasing
- 75g/3oz caster sugar
- 150g/5oz sultanas
- 2 free-range eggs, lightly beaten, plus 2 eggs for glazing
- 250ml/9fl oz milk
- 400g/14oz clotted cream, to serve
- For the jam, heat the sugar, strawberries and lemon juice in a large saucepan over a medium heat until the sugar has melted.
- Bring the mixture to the boil and cook for 3-4 minutes (or up to 10 minutes if you prefer a thicker style jam). Check the temperature with a sugar thermometer; it should reach 105C/220F.
- Leave the jam to cool slightly and skim off any froth with a clean spoon. Spoon the jam into sterile jam jars, seal and label.
- For the scones, preheat the oven to 220C/450F/Gas 7. Grease a large baking tray.
- Sift the flour, baking powder and salt together in a bowl, then rub in the butter until the mixture resembles breadcrumbs.
- Stir in the sugar, sultanas and eggs.
- Stir in the milk with a wooden spoon, a little at a time, to form a smooth dough.
- Roll the dough out onto a lightly floured work surface to a thickness of 2cm/¾in.
- Dip a 5cm/2in pastry cutter into a little flour and cut out the scones (be careful not to twist the cutter as it will cause the scones to rise unevenly).
- Beat the two remaining eggs in a bowl and carefully brush the tops of the scones, taking care not to let any run over the edge.
- Place the scones onto the baking tray and bake in the oven for 10-12 minutes, or until golden-brown.
- Remove the scones from the oven and allow to cool slightly. Serve the warm scones with the strawberry jam and clotted cream.