These can be baked in the oven however we made them traditionally on the wood burning stove one day when we had a power cut! Allow 6mins per side on a medium heat. You will see the steam rising as they cook!
225g SR Flour
1 tsp baking powder
Small pinch of salt
1 beaten free range egg
Semi skimmed milk to mix (approx 150mls)
Raspberry jam for filling (approx 3 tblsps)
Pre heat oven to 230 C (Gas no 8). Grease a baking tray.
In a bowl, rub butter into seasoned flour and baking powder until the mixture resembles breadcrumbs.
Using a round bladed knife, mix in egg then add sufficient milk to make a soft dough.
Turn onto a floured board, knead lightly and roll out to 1cm thick.
Cut into rounds.
Place a rounded teaspoon of jam in the centre of half the scones. Brush edges with a little milk and lay remaining scones on top. Press gently to seal and glaze with milk.
Bake for 10-15 mins until risen and set. Allow to rest before serving as jam will be extremely hot.