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Print this Recipe    Raspberry Custard

RASPBERRY CUSTARD SCONE

1 1/4 cups milk
1/4 cup custard powder
2 Tbsp sugar
1 tsp vanilla
3 cups flour
4 tsp baking powder
25g butter
1 1/4 cups milk (extra)
1/4 cup raspberry jam
1/4 cup sugar

1 Tbsp milk
3 Tbsp raw sugar

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,
the 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 220 C for 12 - 15 minutes
or until golden and cooked through. Cut into wedges. Serve warm.

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