It’s high time for tea and scones
Scones and Jam
Preparation time: 45 min
• 220 g self-raising flour
• Pinch of salt
• 1 tsp baking powder
• 2 tbsp castor sugar
• 60 g butter
• 1 egg, beaten and mixed with 280 ml milk
• Fresh double cream
• 1 egg beaten and mixed with 1 tbsp water or milk (this is for the glaze)
• ALL GOLD Connoisseur Strawberry Jam
Sift the flour, salt and baking powder in a bowl and add the sugar and butter.
Rub in the butter until the mixture resembles bread crumbs.
Gradually add the egg and milk mixture to make the dough.
Gently knead the dough on a lightly-floured work surface until smooth.
Roll out the dough to about 2 cm thick.
Cut out circles 5 cm in diameter, with a plain or fluted cutter.
Arrange scones on baking sheets and brush tops with the glaze mixture.
Bake in the oven at 230 °C for 10-15 minutes or until lightly golden.
Cool on a wire rack.
Whip the fresh double cream until stiff.
Split the scones and spread with butter, ALL GOLD Connoisseurs Strawberry Jam and a generous dollop of whipped cream.