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JAM AND CREAM SCONES

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Scones and Jam supplied by CH COMMUNICATIONSPhoto by
Scones and Jam supplied by CH COMMUNICATIONSPhoto by

INGREDIENTS

, 220g self-raising flour

, Pinch of salt

, One teaspoon baking powder

, Two tablespoons castor sugar

, 60g butter

, One egg, beaten and mixed with 280ml milk

, Fresh double cream

, One egg, beaten and mixed with one tablespoon water or milk for the glaze

, All Gold Connoisseur Strawberry Jam

PREPARATION

  • Sift flour, salt and baking powder together in bowl. Add sugar and butter.
  • Rub butter into mixed powder until mixture looks like bread crumbs.
  • Slowly add egg-and-milk mixture and mix together to make dough.
  • Gently knead dough on lightly-floured work surface until smooth.
  • Roll out dough until it’s about 2cm thick.
  • Cut out circles, 5cm in diameter, with either a plain or fluted cutter.
  • Arrange scones on baking sheets and brush tops with glaze mixture.
  • Bake in the oven at 230 °C for 10 to 15 minutes, or until lightly golden.
  • Remove from oven and let cool on a wire rack.
  • Whip the fresh double cream until it is stiff.
  • Split the scones and spread with butter, strawberry jam and a generous dollop of whipped cream.
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