Emma Dean's Scones with Jame and Cream. Photo: Emma Dean
Scones with Jam and Cream
Everyone has a magic scone recipe – and this is mine. The egg makes the scones
really fluffy and they are so quick and easy to make! Scones were one of the first
things I remember mastering as a kid!
Ingredients:
- 2 cups (300g) of self raising flour
- 2 pinches of salt
- ½ cup (125g) thickened cream
- 1 medium free range egg
- ½ cup (125g) milk
- Equal parts raspberries and sugar by weight
- Bulla Dollop cream
Method:
Preheat oven to 200C.
Put the flour and salt into a medium bowl and make a well in the centre.
In a small bowl or jug, whisk the cream, egg and milk together.
Pour the milk mixture into the well, leaving a tablespoon of the milk mixture in
the jug to use as a glaze before putting the scones in the oven.
Using a wooden spoon, stir the milk mixture into the flour until just combined.
Using your hands very lightly knead the mixture on a lightly floured bench until a
soft ball forms, this should only be a few movements.
Using a rolling pin, roll the dough out to 2 cm thick. Cut out scones using a
floured scone cutter.
Baste the scones and bake in a hot oven for about 20 minutes until nice and
golden and puffy. If they are getting too much colour on too early, turn the oven
down to 180 after 5 minutes.
Meanwhile, combine the raspberries and sugar into a pot with a squeeze of
lemon and cook over medium high heat until it begins to thicken – remove from
heat and put in a cute little serving bowl.
Remove from oven and cool on a rack – serve with homemade jam and dollop
cream! YUM!
