SCONES WITH CREAM AND JAM
Preheat oven Electric 210 C/Fan 190 C, Gas 7
Equipment
- sieve
- mixing bowl
- small bowl
- Cutter
- small fluted cutter & baking tray
- whisk
- piping bag & nozzle
Ingredients
- 200 g SR flour
- 50 g sugar
- 50 g butter
- 1 egg
- ΒΌ pt milk
- 300 ml double cream
- Jam
- Icing sugar
Instructions
- Sieve flour into bowl
- Add sugar and rub in butter until mixture resembles fine breadcrumbs
- Beat egg with about 2 tbsp milk, stir in
- Add more milk if required and bring dough together with your hand
- Place on a VERY LIGHTLY floured surface and knead gently
- Flatten to about 1 cm and cut
- Place on tray, brush with egg/milk
- Bake for about 10 mins and leave to cool on cooling tray
- Whisk cream to form peaks
- Split scones and spread jam on each side
- Pipe cream onto base
- Replace top
- Sprinkle with icing sugar