250 ml fresh cream 3 tablespoon Castor Sugar Pinch of salt 3 Eggs baten Half cup Milk 3 cups Flour 6 level teaspoon Baking Powder
Empty cream into mixing bowl. Add sugar and salt. Stir in gently with wooden spoon and leave aside. In the meanime beat eggs and take out a little (just enough to brush top of scones before baking). Add milk to egg before adding to cream mixture. Stirring gently. Add 1cup flour with 2 teaspoon baking powder at a time folding into mixture until all the flour and baking powder is added. Use your hands to make the dough. Work lightly and do not knead the dough. Roll dough out onto floured surface about 2cm thick and cut out with scone cutter. Place onto greased tray leaving enough space for scones to rise whilst baking. Brush tops with the beaten egg left aside. Bake at 180 deg C until well risen and tops are golden brown. Leave to cool and serve with whipped cream and jam of your choice or grated cheese and jam. Makes about 18 scones.