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Scones With Strawberry Jam
Ingredients
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For the jam
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900 gram (2 pound) fresh ripe strawberries, hulled
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900 gram (2 pound) caster sugar
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75 millilitre (3 fluid ounce) lemon juice
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1 Vanilla Pod
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For the scones
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200 gram (7 ounce) self-raising flour
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50 gram (2 fluid ounce) butter
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25 gram (1 fluid ounce) sugar
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1 egg
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A little milk
Instructions
- 1 In a large bowl, crush the strawberries then transfer to a heavy bottomed saucepan. Combine the strawberries, sugar, and lemon juice.
- 2 Split the Vanilla Pod, and scrape out the seeds. Add to the strawberries with the empty Vanilla Pod.
- 3 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.
- 4 Transfer to hot sterile jars, leaving 1cm or ½ inch headspace and seal.
- 5 Refrigerate the jam after cooling.
- 6 Pre-heat the oven to 190°C, 375°F Gas Mark 5.
- 7 Rub the flour and butter together until it resembles fine bread crumbs.
- 8 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.
- 9 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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