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.
Ingredients:
1 1/4 cups milk
1/4 cup custard powder
2 tablespoons sugar
1 teaspoon vanilla extract
3 cups flour
4 teaspoons baking powder
25 g butter
1 1/4 cups milk
1/4 cup raspberry jam
1/4 cup sugar
1 tablespoon milk
3 tablespoons sugar
Steps/Methods:
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.
