home > recipes > meals / dishes > breads and baking > pastries > scones

Raspberry Custard Scone

recipe at a glance
ready in: 30-60 minutes
serves/makes:   8
  

recipe id: 11686
cook method: oven, stovetop

recipe tools

Printprint
Emailemail
Savesave
Photoadd photo
review it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest

ingredients

1 1/4 cup milk
1/4 cup custard powder
2 tablespoons sugar
1 teaspoon vanilla extract
3 cups flour
4 teaspoons baking powder
25 grams butter
1 1/4 cup milk (extra)
1/4 cup raspberry jam
1/4 cup sugar

TOPPING

1 tablespoon milk
3 tablespoons raw sugar

directions

Heat one cup of milk until just boiling. Remove from heat. Mix custard powder, sugar and vanilla with remaining quarter cup of milk. Return to heat and stir until custard is very thick. Cool, then refrigerate.

Sift flour, baking powder and salt together. Grate in butter and mix to soft dough with the seconded measure of milk. Turn on to a floured board and divide the dough in half. Roll out to two 26cm circles.

Place one circle on a greased oven tray. Spread over jam and custard, leaving a margin within 2cm from the edge. Place remaining dough on top, pressing edges together. Brush top with milk and sprinkle over raw sugar.

Bake at 425 degrees F for 12-15 minutes or until golden and cooked through. Cut into wedges. Serve warm.

added by

DoreenRandal

nutrition

Nutritional data has not been calculated yet.

Get our best recipes delivered right to you!
Sign up for our newsletters that feature hand-picked recipes


more recipes like raspberry custard scone




comments & reviews