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Scones With Strawberry Jam

  • 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.

  • 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.

  • To 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.

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