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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
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At A Glance

  • Serves 12 people

Featured in

Mar 2009

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