Orange and cream cheese scones with rhubarb jam

Viva 5/5/2011

Amanda Laird

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Serves 12

3 cups	Self raising flour
½ tsp	Salt
½ cup	Caster sugar, plus extra to sprinkle
½ tsp	Vanilla extract
70 g	Butter, cubed
1	Egg
1 cup	Milk, (whole)
12 tbsp	Cream cheese

To make the rhubarb jam; simmer the rhubarb, water, lemon, sugar and orange rind until thick and pulpy.
This will take about 20 minutes, while stirring, to prevent the rhubarb catching on the bottom of the pot. Leave to cool.
Preheat the oven to 220 degC. Put the flour, salt and sugar into a large mixing bowl.
Add the vanilla and butter then rub with fingertips until the mixture resembles breadcrumbs.
Whisk the egg and milk, add enough to the scone dough to make a soft dough, while reserving a little to glaze the scones.
Press the dough gently on to a floured surface.
Cut into rounds, brush with the leftover eggwash and sprinkle with sugar.
Place on to a baking tray and bake for 15 minutes or until golden.
Slice in half and spread with cream cheese and serve with rhubarb jam.