1 1/4 cups milk
1/4 cup custard powder
2 tablespoons sugar
1 teaspoon vanilla extract
3 cups flour
4 teaspoons baking powder
25 g butter
1 1/4 cups milk
1/4 cup raspberry jam
1/4 cup sugar

To brush and sprinkle scones
1 tablespoon milk
3 tablespoons sugar

Mix custard powder,sugar vanilla extract with remaining quarter cup of milk.
Return to heat& stir until custard is very thick.
Let cool,then refrigerate.
Sift flour,baking powder& salt together.
Grate in butter& mix to soften dough with the second measure of milk.
Turn on to floured board and divide the dough in half.
Roll out to two 26cm circles.
Place one circle on a greased oven tray.
Spread the jam and custard on top,leaving a margin within 2cm from the edge.
Place remaining dough on top,press edges together.
Brush top with milk& sprinkle sugar.
Bake at 220 C for 12- 15 minutes or until golden& cooked through.
Cut into wedges.