Scones and Jam

Our family loves freshly baked scones with lots of jam and cream as an indulgent morning or afternoon tea. How about yours?

Here’s our favourite recipe by the Country Women’s Association. We’ve tried lots of recipes, and this is now our go-to.

INGREDIENTS

• 4 cups Self Raising Flour

• 300ml of cream

• 300 ml Milk

• Pinch of Salt

• 1 teaspoon sugar

• Jam for serving, we suggest our Rhubarb & Strawberry Jam, Rhubarb and Ginger Jam, Strawberry & Pepperberry Jam or Chocolate & Bourbon Cherries.

METHOD

Sift flour (very important), add other dry ingredients, add cream and milk to dry ingredients and mix to make a soft dough using a knife not a spoon. Place on a lightly floured board and pat out to a thickness of about 2.5cm. Cut with a floured scone cutter. Do not twist the cutter when removing, straight up and down is the go! Push left over dough together and lightly knead are cut remaining scones until all dough is used. Place on a lined baking tray and bake in a hot oven (225 degrees fan forced) for about 12-15 minutes until they are golden on the bottom and top. Serve with lashings of jam and whipped cream! Enjoy

** This recipe can be altered to be gluten free by replacing the Self Raising Flour with Gluten Free SR Flour AND 1 teaspoon of Xantham gum. Add dry ingredients as above.