Strawberry Jam and Whipped Cream Filled Scones
By not-recognizedA classic recipes perfect for afternoon tea, or even just as a treat!Time and servings
Total time
Prep time
Cooking time
Ingredients
7 total- 225 g of self-raising flour
- 1 tsp of baking powder
- 55 g of stork block
- 25 g of caster sugar
- 7 tablespoons of milk
- 150 ml of elmlea whipping
- 3 tablespoons of jam
Method
5 stepsStep 1
Preheat oven to 220ºC, 200ºC fan, Gas mark 7. Grease a baking sheet.
Step 2
Place flour, baking powder and Stork in a mixing bowl and rub in until the mixture resembles fine breadcrumbs. Add the sugar and milk and mix with a wooden spoon to form a soft dough. Turn onto a lightly-floured surface. Knead lightly, smoothing away cracks with fingertips.
Step 3
Roll out to a thickness of 1.25cm (½ inch). Cut into rounds with plain 5cm (2 inch) floured cutter. Lightly knead trimming together, roll and cut into rounds as before
Step 4
Place on baking sheet and bake in preheated oven for 12-15 minutes.
Step 5
Whip the Elmlea until stiff. Split the scones and fill with Elmlea and jam.