JAM THUMBPRINT SCONES

Ingredients.......1 and 1/2 cups of self raising flour, 30 gm of butter/ marg, 1/2 cup of milk, 1/4 cup of strawberry jam, icing sugar to dust. Preheat your oven to 200 deg C. Line an oven tray with baking paper. Mix together the flour with a pinch of salt in a medium bowl and add the butter/ marg. Rub the butter/ marg into the flour with your fingertips. Make a well in the centre and add the milk. Mix with a flat bladed knife, using a cutting actio until the dough comes together in clumps. With floured hands until the dough comes together, lift out onto a lightly floured surface and pat into a smooth ball. Please dough not knead the dough or the scones will be tough. Shape the dough out to about a 2 cm thickness. Use a 4 cm cutter and cut into rounds. Gather the trimmings and shape into a 2 cm thickness without handling too much and cut into more rounds. Place the scone rounds close together on the prepared tray. Make a deep indentation in each scone round with your thumb and fill each cavity with the jam. Bake in the preheated oven for 10 minutes or until they are risen and golden brown on top. Dust with icing sugar to serve. I serve these with a dollop of cottage cream topped with a dob of strawberry jam.