Jam & Cream Scones
Sift flour and icing sugar in a large bowl.
Make a well in the flour and add yoghurt, cream & water.
Place on a floured bench & knead lightly.
Pat into 4cm thick base.
Cut out scones & brush with milk.
Bake in oven heated to 220c for 15-18 minutes.
Top with raspberry jam, fresh cream & enjoy!
Stir over a low heat until sugar has dissolved.
Simmer until mixture thickens, stirring frequently.
When the jam has thickened enough that it leaves a trail behind the spoon, pour your jam into a glass jar.
Refrigerate before topping your scones.
Store in refrigerator for future use.