Betsy’s drop scones with rhubarb and raspberry ripple cream
Ingredients 1 orange 225 g (1 ½ cups) plain flour 1 tsp baking powder 55 g (¼ cup) caster sugar 1egg 185 ml (¾ cup) milk Olive oil and butter, for frying 200 ml thickened cream Lana’s Garden Rhubarb and Raspberry jam, to serve Cook’s notes Oven temperatures are for conventional; if using fan-forced…