Prep 10 mins mins
Cook 15 mins mins
- For the jam
- 900g (2lb) fresh ripe strawberries, hulled
- 900g (2lb) caster sugar
- 75ml (3fl oz) lemon juice
- 1 Schwartz Vanilla Pod
- For the scones
- 200g (7oz) self-raising flour
- 50g (2fl oz) butter
- 25g (1fl oz) sugar
- 1 egg
- A little milk
STEP 1In a large bowl, crush the strawberries then transfer to a heavy bottomed saucepan. Combine the strawberries, sugar, and lemon juice.
STEP 2Split the Vanilla Pod, and scrape out the seeds. Add to the strawberries with the empty Vanilla Pod.
STEP 3Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil, stirring often until the mixture reaches 110°C, 225°C, hold at this temperature for 2-3 minutes, stirring all the time.
STEP 4Transfer to hot sterile jars, leaving 1cm or ½ inch headspace and seal.
STEP 5Refrigerate the jam after cooling.
STEP 6To make the scones pre-heat the oven to 190°C, 375°F Gas Mark 5, rub the flour and butter together until it resembles fine bread crumbs.
STEP 7Add the sugar, and rub in with the flour and butter. Make a well in the centre and add the egg and a little milk to form a light dough.
STEP 8Roll out the dough to about a 2.5cm (1”) thickness, cut out round circles and place the scones on a lightly greased baking tray, (this should be enough dough for 12 scones) bake for 10 minutes in the middle of the oven.