Scones with cream and jam…
Or is it jam then cream?
Yes, yes, it’s definitely jam first then cream on top! How do you even DO it the other way around!?
I’d love to know how YOUÂ serve your puffy, fluffy little buns of fun!
This recipe has been in my family forever and a day, it’s one of the very first things I ever remember making with my grandmother in the early 80s.
SO happy to share it with you and even happier to be able to tell you that YOU CANNOT STUFF THIS RECIPE UP!
I mean there are ways to make it “not as good” as it could be and so on, but if you follow these steps, EVERY. SINGLE. TIME. you will end up with delicious, fluffy scones!
Ingredients (makes approx. 15)
4Â cups self raising flour
300 ml thickenedÂ cream
375Â ml canÂ lemonade (I used bottled in the photos below, just because thats what I had)
Jam and Cream to serve (I used homemade raspberry jam – thank you lovely Fan!)
Preheat the oven to 200 deg cel.Â
1) Sift the flour into a large bow.
2) Pour in the tub of cream, followed by the can of lemonade.
3) Use a butter knife to mix your scones,. Cut through the dough as opposed to stirring it. This makes for lighter, fluffier scones, DONT over mix!
4) Turn the dough out onto a lightly floured surface and knead for 5 mins.
5) Feel free to sprinkle some self raising flour as needed if the dough is too sticky.
5) Use a drinking glass to cut rounds and place them onto a baking paper lined tray, closely together!
6) Bake for 13-15 mins, you want tops to be golden brown and scones to have risen.
SERVE IMMEDIATELY with freshly whipped cream or double cream and jam!