Wednesday 13 November 2013

Scones with Clotted Cream and Jam

It's always interesting what you stumble across when you go to an unfamiliar supermarket. In my case it was a small pottle of Clearwater Clotted cream gathered off the shelves at New World Ilam. What a great excuse for a batch of scones.

As per usual I had my chief kitchen hand near by. Luckily this time she was preoccupied with helping Nana feeding the lambs and arrived back just in time for tea wagon duty.

Sweet Scones with Clotted Cream and Jam

2 cups flour
4 teaspoons baking powder
2 tablespoons icing sugar
1/4 teaspoon salt
100g butter
1 egg
milk to top the egg up to 3/4 cup of liquid

Clotted cream
Apricot Jam
Preheat the oven to 200deg. C 

Sift the flour, baking powder and icing sugar together into a large bowl.

Cut the butter into cubes, then rub it into the flour mixture until the whole thing looks like crumbs.

Whisk the egg and milk together. 
Make a well in the centre of the dry ingredients and pour in the milk and egg mixture. 

Mix together using a table knife until a soft dough is formed. Don't over mix or the scones wont rise.

Turn the mixture out onto the floured bench and gently form into a square that is about 4 cm thick. Use a floured knife to cut into 9 scones.
Place onto a baking sheet and bake for 15 minutes until golden brown and well risen. The bases of the scones should sound hollow when tapped.

Pull up the tea wagon, round up the troops and break out the home made apricot jam, morning tea is served.

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