Scones and Cheat's Raspberry Jam
You can't beat a nifty cheat to make your life that little bit easier.
- 375g self-raising flour, plus extra for dusting
- 1 tsp salt
- 2 tsp baking powder
- 2 tbsp caster sugar
- 75g cold butter, cubed, plus extra for greasing
- 175ml milk, plus extra for brushing
- Clotted cream to serve
- For the jam
- 200g raspberries
- 200g caster sugar
To make the jam, preheat the oven to 180°C, gas mark 4 and clean and sterilise a jam jar.
Place the raspberries and caster sugar in 2 separate ovenproof dishes. Bake in the preheated oven for 20 minutes. Pour the sugar into the raspberries and leave to cool completely before serving.
To make the scones, preheat the oven to 200°C, gas mark 6 and grease a baking tray.
Sieve the flour, salt and baking powder together into a mixing bowl and add the sugar and butter and rub together until the mixture resembles breadcrumbs.
Mix in the milk to make a dough, and knead a little until it becomes smooth.
Roll the dough out on a lightly-floured surface to about 1cm thick and cut out about sixteen 5-6cm rounds. Put the dough circles on the prepared baking tray and brush with a little milk. Bake in the preheated oven for about 10-12 minutes until risen and golden.
Serve the scones with the jam and some clotted cream.
Makes around 350g jam.
Recipe courtesy of Lisa Faulkner