Scones with strawberry jam and clotted cream

recipe-image-legacy-id-1001500_10March is finally here, which means that the nights will continue to get lighter and the weather will start to get warmer. We thought, as a celebration of the new month, we’d share a classic recipe with you all that is ideal all year round. Everyone loves scones, especially when they’re homemade, and to make them even better, why not top them off with homemade strawberry jam and clotted cream? They’re perfect as a little treat with a cuppa or if you’re hosting an afternoon tea.

Ingredients

  • 500g jam sugar
  • Juice of 1 lemon
  • 500g strawberries
  • 450g strong white flour, plus extra for dusting
  • 5 teaspoons baking powder
  • Pinch of salt
  • 75g unsalted butter, plus extra for serving
  • 75g caster sugar
  • 2 free-range eggs, lightly beaten plus 2 egg yolks for glazing
  • 135ml semi-skimmed milk
  • 400g clotted cream

Method

  1. For the jam, heat the sugar, lemon juice and three tablespoons of water in a large pan, slowly, until the sugar has melted. Add the strawberries and stir gently. Bring the jam up to the boil and cook for 3-4 minutes or up to 10 minutes if you prefer a thicker jam. Remove from the heat, allow to cool slightly, then pour into sterilised jars and allow to cool completely.
  2. Preheat the oven to 220c/gas mark 7.
  3. Sift together the flour, baking powder and salt into a bowl, then add the butter and rub into the flour creating a fine breadcrumb consistency.
  4. Add the sugar and two eggs, lightly beaten, and mix well. Add the milk, a little at a time, working with a wooden spoon to form a smooth dough.
  5. Roll on a lightly floured work surface until 2cm thick. Dip a 5cm pastry cutter into the flour then stamp out rounds from the dough, using one sharp tap and not twisting the dough as you cut. Twisting the mix will result in an uneven rise!
  6. Re-roll the leftover dough and cut out more scones until all the dough has been used.
  7. Flip the scones over and place on to a baking tray. Brush the beaten egg yolks over the top of the scones, taking care not to let any run over the edges.
  8. Place the scones on a greased baking tray and bake in the pre-heated oven for 10-12 minutes until golden brown.
  9. Allow them to cool slightly, then serve while still warm with your strawberry jam, butter and clotted cream.

As we said, these scones can be made all year round, not just this season. They’d be amazing in the summer for a garden party! If you didn’t fancy making the scones, you could just follow the strawberry jam section to make your own jars to keep or give away.

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