Scones With Strawberry Jam And Clotted Cream
These fluffy and delicious strawberry scones are a perfect treat to enjoy for breakfast or as an afternoon snack. The sweet and tangy homemade strawberry jam complements the buttery scones, creating a delightful combination of flavors. The scones are easy to make and will quickly become a favorite with your family and friends. Serve them warm with a dollop of clotted cream for a truly indulgent experience.
— Constant Cookbook
Ingredients
- 500g/1lb 2oz jam sugar
- 1 lemon, juice only
- 500g/1lb 2oz strawberries
- 450g/1lb strong white flour
- 5 tsp baking powder
- pinch salt
- 75g/2¾oz unsalted butter
- 75g/2¾oz caster sugar
- 2 free-range eggsegg
- 135ml/4¼fl oz milk
- 400g/14oz clotted cream
Instructions
- 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.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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