EMMA'S SCONES WITH JAM & CREAM

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    INGREDIENTS
  • 2 cups (300 g) of self raising flour
  • 2 pinches of salt
  • ½ cup (125 g) Bulla Thickened Cream
  • 1 medium free range egg
  • ½ cup (125 g) milk

  • Equal parts raspberries and sugar by weight, to serve
  • Bulla Dollop Cream, to serve
METHOD
  1. Preheat oven to 200 C.
  2. Put the flour and salt into a medium bowl and make a well in the centre.
  3. In a small bowl or jug, whisk the cream, egg and milk together.
  4. 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.
  5. 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.
  6. Using a rolling pin, roll the dough out to 2 cm thick. Cut out scones using a floured scone cutter.
  7. 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.
  8. 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.
  9. Remove from oven and cool on a rack – serve with homemade jam and dollop cream! YUM!