Scones with Jam & Cream

 

Scones with jam and cream is the ultimate British/Australian afternoon tea delight.  Who can resist warm fluffy scones fresh from the oven slathered with sweet ruby red jam and luscious whipped cream?  Served with tea/coffee in proper china cups and saucers, of course.  Speaking of which, I remember nervously balancing them in one hand with a biscuit in another while having a 'cuppa' with a Western Australian Governor in His Excellency's opulent lounge room, trying not to spill anything onto the sofa.  Scones are not difficult to make.  Ensure the butter is very cold and the oven is very hot.  Don't overhandle the dough - it doesn't need to be kneaded as much, just folded and patted into shape before cutting into rounds.  Enjoy them with strawberry jam or my rhubarb and ginger jam.  While they are best served warm or cold on the day of baking, they also freeze well.

Makes 8

INGREDIENTS

• 350g / 12oz self-raising flour, plus extra for dusting
• 1 teaspoon baking powder
• ¼ teaspoon sea salt
• 85g / 3oz unsalted butter, cut into cubes
• 3 tablespoons caster sugar
• 175ml / 6 fl oz milk
• 1 teaspoon vanilla bean paste or extract
• 1 tablespoon lemon juice
• 1 egg, beaten
• jam and whipped cream, to serve

METHOD

1. In a large bowl, place flour, baking powder and salt.  Mix with a wooden spoon.
2. Add the butter cubes, then rub in with your fingertips until the mixture looks like fine bread crumbs.  Stir in the caster sugar.
3. Warm milk in a small jug in the microwave oven for about 30 seconds.  Add the vanilla and lemon juice.
4. Place a baking tray in a preheated 200°C/400°F oven.
5. Make a well in the flour mix, then add the liquid and combine it with a cutlery knife until a dough begins to form.
6. Scatter some flour onto a work surface and tip the dough out.  Dust your hands with some flour, then fold the dough over 2-3 times until it is smoother.  Pat into a disc about 4cm / 1½" thick.  
7. Dip a 5cm / 2" smooth-edged round cutter into the flour and cut into the dough to make a scone.  Repeat until you have 4.  Press the remaining dough back into a disc to cut out another 4.
8. Carefully arrange scones on the hot baking tray and brush tops with beaten egg.  Bake for 10 minutes until risen and golden on the top.  Serve with jam and whipped cream. 

Source (with adaptations): bbcgoodfood.com