Fresh Cream Scones

Scones are one of my favourite things. I love them!

 And they're even tastier when filled with a good dollop of jam and a spoonful of whipped cream, perfect for those summer nights sat in the garden with a nice cold drink.



 The recipe comes from one of my favourite recipe books...Be-Ro. It's so simple to make and there's so many different varieties to choose from-fruit, cheese, cherry, blueberry, coffee and walnut. The list goes on!
So, here you go!

Ingredients:
225g Be-Ro Self Raising Flour
50g Margarine
Pinch Salt
25g Caster Sugar (omit this if you're making a savoury scone, such as cheese)
1 Medium Egg

To add any extra ingredients, such as cheese or sultanas, just add 50g of your selected filling

Method:
Heat the oven to 220ºC, 425ºF, Gas Mark 7 and grease a baking tray.
Mix flour, and salt, rub in margarine and stir in sugar and fruit.
Add egg mixture and milk reserving a little for brushing the tops.
Knead lightly on a floured surface and roll out to 1 cm (½ inch) in thickness and cut into 6.5 cm (2½ inch) rounds.
Re-roll the trimmings and cut more rounds.
Brush the tops with egg and milk and bake for about 10 minutes, until golden brown.
Transfer to a wire rack and leave to cool.

And voila!

If you want to fill with jam and cream, simply loosen up some jam in a bowl and whip up some cream. Then slice your scone in half, spreading a layer of jam on one half and a good layer of cream on the other side.



 Charley.

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