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Jam filled scones

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Sift 300 gm flour and salt into a large bowl and add the caster sugar and butter. Then rub together with your fingers until the mixture resembles breadcrumbs.
  • Make a well in the centre of the flour and pour in 2/3 cup milk. Using a cutting motion with a knife, mix until the dough comes together in clumps. Then mix to a soft dough using your hands, adding the remaining milk if needed.
  • Knead the dough a little on a lightly floured workbench. Then roll out to about 1 cm thickness and cut into rounds using an 8 cm pastry cutter.
  • Spray 1-2 large heavy-bottomed baking trays with oil and line with baking paper.
  • Place the pastry rounds on the tray, leaving space between each one. Make an indentation with your thumb on one side of each round and spoon in a little jam. Paint the edges with milk, carefully fold over the pastry and pinch the edges together. Then cook in the oven for about 10-15 mins until golden and hollow on the base.
  • Sprinkle with icing sugar and serve with cream on the side.
  • inspired by a recipe from Anneka Manning

Ingredients

  • 300+ gm self-raising flour
  • ¼ tspn table salt
  • 2 tbsp caster sugar
  • 30 gm cold unsalted butter, diced
  • 300+ ml milk
  • raspberry or any other jam
  • cooking oil spray
  • icing sugar
  • thickened cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm