- 5 cups plain flour
- 5 tsp Baking powder
- ½ cup Sugar
- 270 gm Butter (chopped roughly into 1cm cubes)
- 400 ml Cream
- 200 ml Milk
- 1 Egg
- generous amount of Raspberry and Rhubarb jam
Place the butter, flour, sugar and salt in a large mixing bowl. Using your hands and the tips of your fingers, kneed until you combine all in a bread crumb like consistency.
Measure out the milk and cream and add the egg. Whisk together. Make a well in the middle of the flour mix and pour in the milk/cream.(save a tiny amount to brush over the tops later) Slowly combine all the ingredients together and tip out onto a generously floured bench. Kneed into a ball (only enough to bring together) Pat down to about the height of 2 fingers and cut out with a scone cutter.
Place on a lined baking tray and cook for about 20 minutes at 180’C or until golden brown. A good test is to pick up the scone and tap the underneath. It should sound nice and hollow.
Cool on a wire rack and consume shortly thereafter with lashings of clotted or whipped cream and a generous amount of Raspberry and Rhubarb jam.