BeebRecipes.co.uk- Archive of BBC Food Recipes

Scones with strawberry jam and clotted cream

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
From Saturday Kitchen
Best served still warm from the oven, scones are a classic teatime treat and are so easy to make.

Method


  1. 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.

  2. Preheat the oven to 220C/425F/Gas 7.

  3. 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.

  4. 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.

  5. 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.

  6. Re-roll the leftover dough and cut out more scones until all the dough has been used.

  7. 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.

  8. Place the scones on a greased baking tray and bake in the pre-heated oven for 10-12 minutes until golden-brown.

  9. Allow to cool slightly, then serve while still warm with strawberry jam, butter and clotted cream.

Ingredients

For the jam

  • 500g/1lb 2oz jam sugar
  • 1 lemon, juice only
  • 500g/1lb 2oz strawberries

For the scones

  • 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

Shopping List

Scones with strawberry jam and clotted cream

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled


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