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Scones with Fresh Raspberry Jam

Scones with Fresh Raspberry Jam

Treat yourself to afternoon tea with these delightfully soft Scones with Fresh Raspberry Jam.

Scones with Fresh Raspberry Jam

Makes 12

300g frozen raspberries, thawed

1 cup caster sugar

1½ cups self-raising flour

60g butter, roughly chopped, chilled

1¼ cups milk

1 tsp vanilla extract

milk (extra), to brush scones

thick clotted cream, to serve

1 To make jam, put raspberries and sugar in a saucepan over medium heat. Stir until sugar has dissolved and mixture comes to the boil. Reduce heat and simmer for 10 minutes. Remove from heat and allow to cool. Spoon into an airtight container.

2 Preheat oven to 200C. Lightly grease a 30cm x 20cm lamington pan. Sift flour into a large bowl. Using your fingertips, rub butter into flour until mixture resembles fine breadcrumbs. Add milk and vanilla and, using a flat-edged knife, stir until just combined.

3 Turn dough onto a lightly floured board. Knead lightly and quickly into a 3cm-thick round. (Do not overwork mixture or the scones will be tough and heavy.) Using a 5cm round scone/biscuit cutter, cut 12 scones from dough.

4 Put scones in prepared pan closely beside each other. Brush with milk. Bake for 20 minutes or until golden and scones sound hollow when tapped. Serve with raspberry jam and cream.

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