12 - 16
- 2½ cups plain flour
- 1 tsp bi-carb soda
- 2 tsp cream tartar
- pinch salt
- 1/2 cup cream
- 1½ cups milk
- dash of extra milk, for brushing
- 1 jar Beerenberg Strawberry Jam
- 1 tub Mascarpone
Please note - all measurements are metric.
Preheat the oven to 200°C.
Sift the dry ingredients twice into a large mixing bowl.
Mix the milk and cream together in a separate bowl, then gently fold through the sifted ingredients. Do not over mix.
The mixture should not be too dry.
Turn onto a lightly floured board, gently pat out into a rough slab approximately 3cm thick.
Cut the scones using a floured scone cutter and place on a baking tray. Lightly brush the tops of the scones with some extra milk.
Bake for approximately 12 minutes or until lightly golden.
Remove from the oven and place the scones onto a clean tea towel. Cover to cool.
Serve with a generous dollop of Beerenberg Strawberry Jam, topped with Mascarpone.