Jam & Cream Scones


1 cup Eoss Classic Yoghurt
3 cups self-raising flour
1/2 cup icing sugar
1 cup of cream
1/2 cup water


Sift flour and icing sugar in a large bowl.
Make a well in the flour and add yoghurt, cream & water.
Mix well.
Place on a floured bench & knead lightly.
Pat into 4cm thick base.
Cut out scones & brush with milk.
Bake in oven heated to 220c for 15-18 minutes.
Top with raspberry jam, fresh cream & enjoy!

Raspberry Jam


1kg Frozen Eoss Raspberries (defrosted)
1 cup sugar
1 tablespoon of lemon juice


Place all ingredients in a large saucepan.
Stir over a low heat until sugar has dissolved.
Simmer until mixture thickens, stirring frequently.
When the jam has thickened enough that it leaves a trail behind the spoon, pour your jam into a glass jar.
Refrigerate before topping your scones.
Store in refrigerator for future use.


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7 Capital Place,
Carrum Downs 3201,
Victoria, Australia