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Perfect scones with jam and cream

They're not the prettiest scones, but they're the best.

You'll need

  • 600 ml
  • pouring cream
  • 40 gm
  • raw caster sugar, plus extra for scattering
  • 450 gm
  • self raising flour, sifted
  • For brushing:
  • milk
  • To serve:
  • jam
  • To serve:
  • crème fraîche or whipped cream

Method

  • 01
  • Preheat oven to 190C. Whisk cream and sugar in an electric mixer to firm peaks (4-5 minutes). Stir in flour and salt until a soft dough forms, turn onto a well-floured surface, knead until smooth (2-3 minutes). Add extra flour if dough is sticky. Roll to 2cm thick on a well-floured surface, cut out rounds using a floured 5cm-diameter cutter. Place on a baking paper-lined oven tray, brush tops with milk and scatter lightly with extra sugar. Bake until risen and golden (10-15 minutes), serve warm or cold with jam and crème fraîche.

At A Glance

  • Serves 12 people
  • 10 min preparation
  • 15 min cooking
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At A Glance

  • Serves 12 people
  • 10 min preparation
  • 15 min cooking

Featured in

Mar 2009

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