Slice the scones in half, and spread them with jam.
6 sultana scones, 50 g Strawberry jam
Arrange half of the scones in the base of the slow cooker.
Whisk the milk, egg and 4 tsp of sugar in a jug, and pour it over the scones.
300 ml semi-skimmed milk, 1 large egg, 4 tsp caster sugar (superfine sugar)
Add the rest of the scones on top, and sprinkle on the remaining teaspoon of sugar.
1 tsp caster sugar to sprinkle on top
Cook on high for approx. 1.5 to 2 hours, or until the custard is set, with a tea towel under the lid to catch water dripping off it.
Video
Notes
Note: I made this in an oval 3.5 litre slow cooker. If you have a larger slow cooker you would need to increase the quantities or it will be very shallow.