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Scones With Strawberry Jam

Treat your mum to a decadent afternoon tea with one of our favourite Mother’s Day Recipes! These traditional scones need just five ingredients, and the glorious strawberry and vanilla jam can be made with just four more.

Mother’s Day recipes are at their best when they can be tailored to suit all tastes. We love matching ours with this sweet and fruity jam along with a dollop of cream – but why not try experimenting with your mum’s favourite flavours? You could add a sprinkle of cinnamon to the dough, or serve them with spiced marmalade instead.

  • In a large bowl, crush the strawberries then transfer to a heavy bottomed saucepan. Combine the strawberries, sugar, and lemon juice.

  • Split the Vanilla Pod, and scrape out the seeds. Add to the strawberries with the empty Vanilla Pod.

  • Stir 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.

  • Transfer to hot sterile jars, leaving 1cm or ½ inch headspace and seal.

  • Refrigerate the jam after cooling.

  • Pre-heat the oven to 190°C, 375°F Gas Mark 5.

  • Rub the flour and butter together until it resembles fine bread crumbs.

  • Add 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.

  • Roll 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.

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