
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