Mom’s Scones with Whipped Cream and Raspberry Jam 

Recipe by: Chiara Turili

Serves: 6

Cooking: 15min

Preparation: 20 min

2 cups flour 

40g sugar 

3 tsp baking powder 

Pinch salt 

1 cup milk

180g butter, melted 

1 egg 

1 tsp vanilla

1 egg, for egg wash 

Pinch salt For serving     

1 cup cream  Butter, softened   

Raspberry jam

Method for cake:

In an electric mixer combine the flour, sugar, baking powder and salt into a bowl. Mix in the milk, butter, egg and vanilla    until it forms a sticky wet batter. Spoon into greased muffin trays and brush with milk.  Bake at 180’ from 15 minutes. Allow scones to cool on a wire rack.   Make about 12 medium sized scones. 

To serve:

Cut the scone in half, smear with butter, a spoonful of jam and dollop of whipped cream.  Serve immediately.  

For best results, use Selati!
Twitter: @AlwaysGoodSA