This is quite different to the previous traditional scone recipe I have posted. The batter is more the consistency of muffin batter than scone dough.
Cream 60 g butter with 1/4 cup sugar, and mix in 1 egg. Alternately stir in 1 cup milk and 2 cups SR flour. Add some lemon peel or 1/2 tsp vanilla essence. Drop 1/4 tsp butter in gem moulds, then fill with batter. Bake at 200 ‘C for 10 minutes.
A gem scone mould is similar to a cupcake tin, except the moulds are smaller and are completly round, ie without a flat bottom. They are hard to find, I used my mother’s. I’m sure you could use a mini-muffin/cupcake mould.
Is the concept / name of ‘afternoon tea’ an English (thus Australian) thing? I never recall my American friends having afternoon tea. They would have a snack around 3pm certainly, but never afternoon tea, or morning tea for that matter.
I also made a Jam Crown, and used a recipe from Fig Jam & Lime Cordial. I used sugar plum jam I had made a fortnight ago (is that another English word? I never hear American saying that one either…). The recipe for that jam will go up soon. I found the outside burned, and I wasn’t using fan force, due to the sugar. Watch for that. I also glazed the whole thing with some watered down jam, but that was mostly to cover up the burnt tasting bits!