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Traditionally in England, these little cakes are served as part of an afternoon tea service. They are cut in half, spread with a little unsalted butter and then some strawberry jam. The scone is then topped with clotted cream, and halves put back together and dusted with icing sugar.
Preparation: 10 minutes
Cooking time: 15 minutes
300g flour50g butter50g sugar5 tsp baking powder60ml milk70g sultanas2 eggsZest of 1/2 a lemon
Spinach and ricotta ravioli (with a butter and sage sauce)
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