Scones Filled With Jam

DIRECTIONS

• Pre-heat oven to Gas Mark 5/375°F/190°C.
• You will need a baking tray lined with parchment paper.
• Begin by sifting plain flour, baking powder and sugar in a large bowl.
• Cut butter into cubes and rub into the flour mixture until it looks like crumbs.
• Stir in the lemon zest.
• Combine the beaten egg, vanilla extract and double cream in a small bowl.
• Add the liquid mixture to the flour mixture and stir until just combined.
• Transfer the dough onto a lightly-floured surface and knead gently for 1 minute.
• Divide the dough in half and roll each half of the dough into a 8 inch circle.
• Spread jam on one of the rolled-out dough leaving about 1/2 inch border all around.
• Place the second rolled-out dough on top of the jam layer, gently sealing the edges.
• Now cut the circle into 8 wedges and carefully transfer them onto the baking sheet.
• Make an egg wash of one beaten egg mixed with milk and brush the top of the scones with this mixture.
• Bake on the centre shelf of the oven for about 15 minutes or until lightly golden browned.
• Remove from oven and transfer onto a wire rack to cool.