Mini Scones with Jam & Cream

7 Ingredients

Number of servings

2 1/2 cup self raising flour
300milliliter thickened cream, whipped
1/2 cup milk
1tablespoons icing sugar
50grams cold butter, chopped
1/2 cup strawberry jam (for serving)
1 pinch sea salt ground (to taste)

Nutrition per serving

8% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Preheat oven to 220°C. Line a baking tray with baking paper.

Step 2 of 5

Sift flour, icing sugar and salt into a large bowl. Add butter and rub in using your fingertips. The mixture will be like breadcrumbs.

Step 3 of 5

Combine milk and water. Pour in almost all of the liquid and mix together with a flat knife, adding the remainder if needed. Tip out onto a lightly floured surface and gently press the dough together. Pat until 2cm thick.

Step 4 of 5

Cut out rounds using a 4cm plain or fluted cutter. Arrange onto baking tray, leaving 1cm between each. Press remaining dough back together (be careful not to overwork the dough) and cut out more scones. Brush tops with a little extra milk and bake for 12-15 minutes until well risen and golden.

Step 5 of 5

To serve, split scones in half and spread with cream and jam. Tips: If you don't have a cutter use the rim of a drinking glass to cut out scone shapes. be sure to flour the glass so that it won't stick to the dough.