RASPBERRY JAM CUSTARD SCONES
I found this recipe a while back, and since it is British like my dad, I saved it. Have not tried it yet, but thought it would be a nice one to post. 8)
Provided by OceanIvy
Categories Scones
Time 25m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 cup of milk just until boiling; remove from heat.
- Mix custard powder, sugar and vanilla extract with remaining quarter cup of milk.
- Return to heat and stir until custard is very thick.
- Let cool, then refrigerate.
- Sift flour, baking powder, 1/8 tsp salt and 1/4 cup sugar together.
- Cut in butter with pastry blender until crumbly; add milk.
- Place half dough onto greased sheet. Spread custard over dough and then jam (may need a little more), leaving a bit of room to seal scones.
- Spread remaining batter over top, sealing edges. Brush top with milk and sprinkle with sugar.
- Bake about 425 for 10-15 minutes,or until golden and cooked through.
- Cut into wedges.
Nutrition Facts : Calories 328.1, Fat 5.8, SaturatedFat 3.5, Cholesterol 17.6, Sodium 241.9, Carbohydrate 61, Fiber 1.4, Sugar 19.2, Protein 7.5
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