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Servings 12
Calories 327 kcal
Prep Time20 mins
Cook Time15 mins
Total Time35 mins

Ingredients
 

  • 70 g blended butter
  • 450 g self-raising flour
  • 70 g caster sugar
  • 50 g raisins, optional
  • 150 semi-skimmed milk
  • extra milk for glazing the scones
  • 6 strawberry jam
  • ½ double cream, very lightly whipped
  • 500 g strawberries, washed, hulled and cut in half

Instructions
 

  • Pre-heat the oven to 180C gas 4.
  • Carefully rub the butter into the flour until the mixture resembles fine breadcrumbs.
  • Next, add the caster sugar and raisins (if you are adding), mix well but lightly, and then add enough milk to form a soft dough.
  • Handle gently, turn out onto a floured surface, knead lightly, and then roll out with a rolling pin to about 2-3 cm thick.
  • Using a plain or fluted 6cm cutter, cut out 10 scones. There will be a little mixture left, re-roll and cut out two further scones.
  • Place on a parchment-lined baking tray and leave to rise for 10 minutes.
  • When ready, brush each one with a little milk and bake in the preheated oven for 15 minutes or so until well browned and risen, then remove from the oven and cool.
  • To serve, cut each scone in half, place ½ tbsp of jam onto each half and then top with cream and finally two halves of strawberry.
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Nutrition Facts
Scones with Double Cream,Jam and Strawberries
Amount per Serving
Calories
327
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
1
g
Cholesterol
 
40
mg
13
%
Sodium
 
60
mg
3
%
Potassium
 
178
mg
5
%
Carbohydrates
 
48
g
16
%
Fiber
 
2
g
8
%
Sugar
 
14
g
16
%
Protein
 
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Dessert, Scones
Cuisine British, Spring, Summer
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