Enjoy a tipple with your afternoon tea by first soaking the sultanas in orange liquor. Even more decadent is the dollop of Guernsey cream. Feels good to be naughty, doesn't it?
Method for the scones:
Preheat the oven to 230c. Sift the flour, baking powder and sugar together in a bowl. Sift again to ensure the baking power is well mixed. Rub in the butter until the mixture resembles fine breadcrumbs. Make a well in the centre and pour in the eggs and enough milk to give a fairly soft dough. Mix in the sultanas. Turn the mixture onto a lightly floured surface. Roll out lightly to a thickness of about 2cm. Cut into rounds with a 5cm cutter.
Place the rounds on a baking sheet. Liberally brush with beaten egg, making sure the egg wash doesn't spill over the edges (this will prevent cooking).
Bake for about 10-15 minutes until brown and well risen. Transfer to a wire rack to cool.
Method for the blackcurrant jam:
Bring fruit, water and sugar to the boil, simmer for 20 minutes then transfer to a jar and cover with greaseproof paper
Method for the orange cream:
Combine the cream with the orange zest.
Serve the scones topped with orange cream and blackcurrant jam.
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