Cranberry scone loaf with butter, raspberry jam and whipped cream – Food & Home Magazine
This cranberry scone loaf with butter, raspberry jam, and whipped cream is the perfect mid-morning treat.
Ingredients
- 600g self-raising flour + extra, to dust
- 80g castor sugar
- 150g butter, chilled and cubed
- 375ml (1½ cups) milk
- 150g frozen cranberries, defrosted
- soft butter, to serve
- raspberry jam, to serve
- 250ml (1 cup) fresh cream combined with
- 45ml (3 tbsp) sifted icing sugar and whipped to soft peaks, to serve
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