Freshly baked scones, still a little warm from the oven, smothered in clotted cream and strawberry jam. Whether you’re cream or jam first, making your own scones is the way forward.
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Step 1.
Heat your oven to 180°C fan.
Step 2.
Start by making the jam. Hull your strawberries then put them, whole, into a small roasting tin and sprinkle over the sugar. Get them into the hot oven to roast for 1 hour until the strawberries have broken down and the liquid has mostly evaporated and turned jammy. Remove from the oven and add the juice of ½ the lemon (save the other half for your scones). Stir, then scrape your jam into a bowl or jar to cool. If you want to make this in advance, keep it in a sterilised jar for up to a month.
Step 3.
Scone time: turn your oven to 200°C fan. Lightly dust a baking tray with flour.
Step 4.
Measure the milk into a jug, squeeze in the lemon juice and set aside for 5 mins to curdle (boom you’ve made buttermilk).
Step 5.
Cut the cold butter into cubes. Add to a large bowl then whisk the flour on top. Add a good pinch of salt then use your fingertips to rub the butter and flour together until the mixture resembles breadcrumbs then, using a cutlery knife, stir in the sugar.
Step 6.
Crack the egg into the jug of homemade buttermilk and whisk well with a fork to combine. Pour just over ¾ of this mixture into the dry scone mix, using your cutlery knife to bring the dough together. You want the dough to just come away from the sides of the bowl but it by no means needs to look smooth. The secret to perfect scones is not overworking the dough.
Step 7.
Tip the dough onto your floured surface then use your hands to pat together into a rectangle about 2cm thick. Lightly flour a 6cm round or fluted cutter and use it to cut equal scones out of the dough (about 70g each).
Step 8.
Put the scones onto the baking tray and brush the tops with the remaining buttermilk mixture. Bake in the top of the oven for 10-12 mins until risen and golden.
Step 9.
Transfer to a wire rack to mostly cool then tear open and serve with the roasted strawberry jam and clotted cream. Unreal.
Serves
6
FOR THE SCONES:
Self Raising Flour
Whole Milk
Lemon Juice
Cold Salted Butter
Caster Sugar
Egg
FOR THE JAM:
Strawberry
Caster Sugar
Lemon
TO SERVE:
To serve
Clotted Cream
Serves
6
FOR THE SCONES:
Self Raising Flour
Whole Milk
Lemon Juice
Cold Salted Butter
Caster Sugar
Egg
FOR THE JAM:
Strawberry
Caster Sugar
Lemon
TO SERVE:
To serve
Clotted Cream
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat your oven to 180°C fan.
Step 2.
Start by making the jam. Hull your strawberries then put them, whole, into a small roasting tin and sprinkle over the sugar. Get them into the hot oven to roast for 1 hour until the strawberries have broken down and the liquid has mostly evaporated and turned jammy. Remove from the oven and add the juice of ½ the lemon (save the other half for your scones). Stir, then scrape your jam into a bowl or jar to cool. If you want to make this in advance, keep it in a sterilised jar for up to a month.
Step 3.
Scone time: turn your oven to 200°C fan. Lightly dust a baking tray with flour.
Step 4.
Measure the milk into a jug, squeeze in the lemon juice and set aside for 5 mins to curdle (boom you’ve made buttermilk).
Step 5.
Cut the cold butter into cubes. Add to a large bowl then whisk the flour on top. Add a good pinch of salt then use your fingertips to rub the butter and flour together until the mixture resembles breadcrumbs then, using a cutlery knife, stir in the sugar.
Step 6.
Crack the egg into the jug of homemade buttermilk and whisk well with a fork to combine. Pour just over ¾ of this mixture into the dry scone mix, using your cutlery knife to bring the dough together. You want the dough to just come away from the sides of the bowl but it by no means needs to look smooth. The secret to perfect scones is not overworking the dough.
Step 7.
Tip the dough onto your floured surface then use your hands to pat together into a rectangle about 2cm thick. Lightly flour a 6cm round or fluted cutter and use it to cut equal scones out of the dough (about 70g each).
Step 8.
Put the scones onto the baking tray and brush the tops with the remaining buttermilk mixture. Bake in the top of the oven for 10-12 mins until risen and golden.
Step 9.
Transfer to a wire rack to mostly cool then tear open and serve with the roasted strawberry jam and clotted cream. Unreal.
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