Candlebridge Bakery Vanilla & Custard Cream Scones

I dedicate these scones to my darling husband who very thoughtfully stretched some artwork for me & put them on the wall while I baked scones with a difference!! Delicate custard!

1. 1

   Preheat your oven to 180oC and buttergrease a large baking tray.

2. 2

   In a large bowl, sieve the self-raising flour, custard powder, powdered cream, castor sugar, salt & baking powder together and stir well

3. 3

   Chop the butter into small pieces and add to the dry mix and rub in until it resembles breadcrumbs

4. 4

   Now add the atora suet and just stir that through.

5. 5

   Now make a well in your ingredients

6. 6

   Mix the Natural Vanilla Essence and cold milk together and add to the dry floured mix.

7. 7

   Stir well until the sides of the bowl are clean and you have established a soft dough.

8. 8

   Turn your dough out onto a floured board and knead it for about three minutes

9. 9

   Form the dough into a long rectangular shape, patting the sides until they are an inch in height.

10. 10

    Take a knife and cut into pieces. Place them about 2 inches apart on the baking tray.

11. 11

    Brush with beaten egg (for a rich glaze) or milk for softer glaze and place on the middle shelf in the oven

12. 12

    Set your timer for 18 minutes until they are softly golden.

13. 13

    Slice in half and smother in butter, dollop of cream and your favourite preserve.
    
    
    **Original Recipe by L Shannon, The Candlebridge Bakery & Soup Kitchen, 14 June 2010