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Jam and cream scones




Source of Recipe


newspaper


List of Ingredients






8 ounces self-raising flour
1 level teaspoon baking powder
2 ounces butter
2 ounces fine sugar
1 egg
4 tablespoons milk
Filling homemade raspberry jam and whipped cream



Recipe





Preheat oven to 425 degrees.
Sieve flour and baking power, rub in the butter, stir in the sugar.
Add the beaten egg and milk. Mix to a soft dough. Knead until smooth.
Roll out to about 1/2-inch thick and cut into rounds.
Bake about 15 minutes.
Cool on a wire tray.
Split scones in half and spread with jam and place a little whipped cream on top.

Source: Margret Fenton, Molana View Dairy Farm, Limerick County, Ireland