Scones and Home-made Jam

8 Scones
45 min

Freshly baked scones will make your kitchen smell heavenly. They are simple and quick to whip up, you could easily do it for a last minute breakfast or morning tea, or on a weekday evening.


I like to pair my scones with cream and home-made jam. You can buy clotted cream, or even just quickly whipped cream is great. I prefer home-made jam as it is a little tart and not as sweet as store-bought because of minimal added sugars. Blueberry jam is my favourite but you could substitute that with strawberries, raspberries or blackberries. It’s the perfect way to use up leftover fresh or frozen berries. Scones are best eaten fresh, but can last a few days if you keep it in an air-tight container. Quickly toast or microwave again before eating.

Recipe details

  • 8  Scones
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
Show Nutrition Info
Hide Nutrition Info

Ingredients

For the scones

  • 350g self-raising flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 80g cold butter, cubed
  • 200ml whole milk
  • 1 tsp vanilla extract
  • 1 egg
  • 1 tbsp milk

For the jam

  • 1 cup frozen or fresh blueberries
  • 1 tbsp honey (optional)
  • 1 tbsp chia seeds

Instructions

For the scones

Preheat oven to 200C and prepare a baking tray lined with parchment paper.
In a large mixing bowl, combine the flour, salt and baking powder.
Add in the cold butter and combine with dry ingredients and rub in using fingers, until the mix resembles fine crumbs. There should not be large clumps remaining.
Create a well in the centre of your mixture and add in the milk and vanilla extract. Stir until combined using a large spoon.
Turn out dough onto a lightly floured working surface. Using a rolling pin dusted with flour, gently roll out dough until about 1 inch thick. You don’t want to work the dough too much.
Using a 5cm round cookie cutter, cut out scones. With the remaining dough, gently press back together in order to cut more scones. You should get about 8 scones.
Lightly brush the tops with egg wash (1 beaten egg mixed with 1 tbsp milk) and bake for 10 minutes until risen and the tops are golden brown.

For the jam

In a pot over low-medium heat, allow the blueberries to cook and soften for about 5 minutes, stirring continuously.
Once soft enough, use a masher to mash the berries. Continue cooking and mashing for about 10 minutes. Add honey to taste.
Place jam into a bowl and add chia seeds. Allow to cool then transfer to a jar. It can be kept for about 1-2 weeks in the fridge.

Comments

Next