Country Women’s Association of Victoria Scones with 7 Minute Jam

Scones:

• 4 cups White Wings self-raising flour
• 300ml cream
• 300ml milk
• A good pinch of salt

Raspberry Jam:

• 1kg fresh or frozen raspberries
• 750gm CSR White Sugar
• Juice of 1 lemon

1. Preheat oven to 200°C fan-forced. Grease and flour a tray.
2. Sift self-raising flour and pinch of salt.
3. Combine cream and milk. Add to flour and mix to form a soft dough (not too dry).
4. Place on a lightly floured board and pat out to a thickness of approx. 2.5cm. Cut with a floured scone cutter. Don’t twist the cutter when cutting as you will get an uneven scone.
5. Bake for 15-20 mins or until golden.
6. In a medium sized pot, add raspberries and bring to the boil.
7. While boiling, gradually add the white sugar, continuously stirring to dissolve. White sugar can be warmed a little in the oven first to help it dissolve quicker.
8. Add lemon juice. Boil for 7 mins and bottle.