Roll of Today Puff Pastry
Melted butter - used to brush the pastry
Set the oven temperature to 180 degrees. Lightly flour the oven tray and keep aside. Open the pastry as a flat sheet. Take the scone cutter and cut the pastry. Take a little bottle lid and cut the centre of half of the pastries. Lightly brush the bottom of the cut pastries with butter and place onto the full pastries. Place the double pastries into the oven tray and lightly brush the tops with butter. Put into oven until puffed up and light brown in colour. Remove and place on a cooling rack. Once cooled, add a teaspoon of jam into each and lightly dust with icing sugar.