Rasp­berry &rac­srpeabe­m­rry and cream SCONES scones

THIS QUICK AND EASY RECIPE WILL SAT­ISFY YOUR 3PM CRAVING

Sunday Tasmanian - Tassie Living - - WEEKLY PLANNER -

Make af­ter­noon tea all the more per­fect with these light and fluffy scones.

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«Õà iÝÌÀ> vœÀ `ÕÃ̈˜} ½ cup (110g) caster sugar £ää} Vœ` ՘Ã>Ìi` LÕÌÌiÀ] V…œ««i` Ï VÕ« ­£n䓏® LÕÌÌiÀ“ˆŽ À>ëLiÀÀÞ >“ >˜` `œÕLi VÀi>“]

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STEP 1 Pre­heat oven to 180°C. Place the flour and sugar in a medium bowl and mix to com­bine. Add the but­ter and, us­ing your fin­ger­tips, rub it into the flour mix­ture un­til it re­sem­bles fine bread­crumbs.

STEP 2 Grad­u­ally add the but­ter­milk and, us­ing a but­ter knife, mix to com­bine un­til a soft dough forms. Place the dough on a lightly floured sur­face and gen­tly bring it to­gether with your hands.

STEP 3 Roll out the dough to 2cm thick and, us­ing a 5.5cm-round cut­ter, cut out 9 rounds, gen­tly re-rolling the dough if nec­es­sary. Tightly ar­range the scones on a lightly greased baking tray lined with non-stick baking pa­per and cook for 20–22 min­utes or un­til golden.

STEP 4 Top the scones with the jam and cream to serve. Makes 9.

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