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Scones with Jam, Cream and Boozy Strawberries You will need Ingredients • 70g Butter • 450g Self Raising Flour • 70g Caster Sugar • 50g Raisins, optional • 150ml Semi Skimmed Milk • Extra Milk, for glazing the scones
• 6-7 tbsp Strawberry Jam • 300ml Double Cream • 500g Strawberries, washed, hulled and cut in half • 100ml Austin’s Punch • 2 tbsp Icing Sugar
Method Pour the Austin’s Punch over the strawberries and leave to soak while you prepare the scones. Pre-heat the oven to 180°C/Gas Mark 4. Carefully rub the butter into the flour, until the mixture resembles fine breadcrumbs. Next, add the caster sugar and raisins (if you are adding) then mix well but lightly, and then add enough milk to form a soft dough. Handle gently and turn out onto a floured surface, kneading slightly, then roll out with a rolling pin, to about 2-3cm thick. Using a plain or fluted 6cm cutter, cut out 10 scones. There will be a little mixture left, so re-roll and cut out 2 further scones. Place on a parchment-lined baking tray. Brush each 1 with a little milk and bake in the pre-heated oven for 15 minutes or so until well browned and risen, then remove from the oven and cool. While the scones bake, make the boozy cream by lightly whipping together the double cream, icing sugar and the Austin’s Punch, which the strawberries have been soaking in, until the cream has thickened. To serve, cut each scone in half, place ½ tablespoon of jam onto each half and then top with cream and 2 halves of strawberry.
Premium Conserve Choose from Raspberry, Apricot or Blackcurrant. 39.7p per 100g
£1.35 340g ONLY
SERVES 12 PEOPLE
PREP 20 MINS
COOK 15 MINS
For the grown ups! Austin’s Ice Lollies Blend strawberries and mint in a blender until smooth. Strain to remove the seeds. Add Austin’s and lemonade, then stir to combine. Divide cucumber pieces in ice lolly moulds and pour over the mixture. Put in the freezer for 4 hours.
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