Traditional English Scones with Raspberry Jam and Cream Recipes by Flavia Rowse
Flavia Rowse Cooking Demonstration & Recipes at Divertimenti Hosted by AGA & Visit Britain
"Afternoon Tea"
Cooking at the London 2012 Olympic Games
July 25, 2012
@LifeofaRockStar
Traditional English Scones with Raspberry Jam and Cream
Makes 6 - 8 large scones or 12 mini scones
Ingredients:
225g self raising flour
2.5g salt
5g baking powder
50g soft butter
150ml milk
50g raisins (optional)
1 jar of good quality raspberry or strawberry jam
Double cream, whipped
Milk, to glaze
Here is a link to Metric Conversions
Method:
• Sift the flour, baking powder and salt into a roomy bowl. Add the butter and lightly rub into the flour mixture. Add the milk and without overworking the dough bring it all together.
• It will look scraggy and not smooth. Add the raisins and once all of the ingredients hold together, transfer the dough onto a lightly floured surface and roll out to about 2cm thick. Cut with a pasty cutter, brush the surface with milk and bake for 8 - 10 minutes at 230º C.
• Remove from the oven and allow them to cool on wire rack.
• Meanwhile, lightly whip the double cream. Now, slice the scones in half and to serve, smear a generous amount of jam topped with a spoonful of creme and top with the other half of the scone to sandwich the filling.
Special thanks to Flavia Rowse for sharing her recipes with the Life of a Rock Star™ readers.
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