2 heaped teaspoons of clotted cream (only using runny part, not crust)
6 -7 cm fluted edge round metal cutter
Sift flour into bowl, rub margarine in gently using fingers, lifting as you rub to incorporate air, then stir in sugar.
Briefly whisk together clotted cream and milk in a glass jug. Make a well in the centre of the mixture, then pour milk/cream into mixture, gently bring together with your hands.
Gently roll out on floured surface, until about an inch thick, then cut out circles using a round fluted edge cutter. This will make about 10 - 11 scones.
Place onto a greased baking tray, brush top of scones with milk, then bake in the oven at 220c for 12 - 15 mins. They should be nicely browned top and bottom, and have a hollow sound, cool them on a wire tray.
When cool, cut in half, add clotted cream and then strawberry jam.