Scones with homemade strawberry jam recipe
Scones with homemade strawberry jam and clotted cream Best served still warm from the oven, scones are a classic teatime treat and are so easy to make. 500g/1lb 2oz jam sugar1 lemon, juice only500g/1lb 2oz strawberries 500g/1lb 2oz jam sugar 1 lemon, juice only 500g/1lb 2oz strawberries 450g/1lb strong white flour, plus extra for dusting5 tsp baking powderpinch salt75g/2¾oz unsalted butter, plus extra for serving75g/2¾oz caster sugar2 free-range eggs, lightly beaten plus 2 egg yolks for glazing135ml/4¼fl oz milk 450g/1lb strong white flour, plus extra for dusting 5 tsp baking powder pinch salt 75g/2¾oz unsalted butter, plus extra for serving 75g/2¾oz caster sugar 2 free-range eggs, lightly beaten plus 2 egg yolks for glazing 135ml/4¼fl oz milk 400g/14oz clotted cream 400g/14oz clotted cream Method For the jam, heat the sugar, lemon juice and three tablespoons 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.Preheat the oven to 220C/200C Fan/Gas 7.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. 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.Roll on a lightly floured work surface until 2cm/¾in thick. Dip a 5cm/2in 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 scone mix will result in an uneven rising.Re-roll the leftover dough and cut out more scones until all the dough has been used.Flip the scones over and place onto a baking tray. Brush the beaten egg yolks over the top of the scones, taking care not to let any run over the edges.Place the scones on a greased baking tray and bake in the pre-heated oven for 10-12 minutes until golden-brown. Allow to cool slightly, then serve while still warm with strawberry jam, butter and clotted cream. For the jam, heat the sugar, lemon juice and three tablespoons 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. For the jam, heat the sugar, lemon juice and three tablespoons 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. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. 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. 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. 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. 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. Roll on a lightly floured work surface until 2cm/¾in thick. Dip a 5cm/2in 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 scone mix will result in an uneven rising. Roll on a lightly floured work surface until 2cm/¾in thick. Dip a 5cm/2in 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 scone mix will result in an uneven rising. Re-roll the leftover dough and cut out more scones until all the dough has been used. Re-roll the leftover dough and cut out more scones until all the dough has been used. Flip the scones over and place onto a baking tray. Brush the beaten egg yolks over the top of the scones, taking care not to let any run over the edges. Flip the scones over and place onto a baking tray. Brush the beaten egg yolks over the top of the scones, taking care not to let any run over the edges. Place the scones on a greased baking tray and bake in the pre-heated oven for 10-12 minutes until golden-brown. Place the scones on a greased baking tray and bake in the pre-heated oven for 10-12 minutes until golden-brown. Allow to cool slightly, then serve while still warm with strawberry jam, butter and clotted cream. Allow to cool slightly, then serve while still warm with strawberry jam, butter and clotted cream. Recipe tips Keep this jam in the refrigerator and eat within one month.