I shared a scones recipe years ago on this blog but this homemade jam makes these even more addictive. I can’t even take credit for the jam as my boyfriend made it but I’ll take the credit when you make it at home. We’ve been trying to do one big supermarket shop that lasts us 2-3 weeks (because who wants to stand in the line for an hour outside) with a little top up of fresh fruit and veg in between and it’s forced us to cook according to when certain ingredients will go off. Hence the strawberry jam, because the last set we were generously given at the market, had to be binned after getting mouldy. Turns out blueberries last a lot longer in the fridge. Today I made a salad dressing with leftover curry gravy that was actually delicious. I’m sure being creative with our meals won’t be the only good thing to come out of isolation but hopefully it won’t be forgotten post COVID-19.
Honestly this scones recipe is too easy not try and the cranberries are the one. It doesn’t require sifting flour (I know it’s silly but I hate sifting flour and if you can’t be bothered to weigh the flour, like me, just use 1 measuring cup). Let me know if you make the scones or the jam and don’t be stingy with the clotted cream when serving. We ate all 8 of them between the two of us in a day, it’s not hard, trust me. Tonight I’m going to look for some eggs so we can make salmon en croute and bread pudding.
Live, Love, Eat
April x
Scones with Strawberry, Pepper & Balsamic Jam
Equipment
- Oven
- Stove
Ingredients
For Scones
- 225 grams self-raising flour
- 1 level teaspoon baking powder
- 25 grams caster sugar
- 50 grams butter (room temperature)
- 1 egg
- whole milk
- 1 generous handful cranberries
For Jam
- 1 tablespoon butter
- 8 whole strawberries
- 1/2 teaspoon coarse ground black pepper
- 1 tablespoon balsamic vinegar
- 1/4 golden delicious apple, grated
- 3 tablespoons brown sugar
- 1 pinch salt
Instructions
For Scones
- Preheat the oven to 180C Fan/Gas 7. Lightly grease one baking tray.
- Put the flour, baking powder, cranberries and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Crack the egg into a measuring jug, then add enough milk to make the total liquid 125ml. Stir the egg and milk and then gradually add to the flour mixture until you can form a soft, sticky dough. You will not need to use all the egg and milk mixture.
- Turn out onto a lightly floured work surface, knead lightly before rolling out to 2cm thick.
- Cut into as many rounds as possible with a fluted 5cm cutter or a glass and place them on the prepared baking trays. Brush the tops of the scones with the extra milk and egg mixture.
- Bake for 15 minutes, on the lower shelf in the oven, until the scones have risen well and a pale, golden-brown colour. Let them cool before devouring. Whilst the scones are baking prepare your jam.
For Strawberry Jam
- Whilst your frying pan or pot is heated to medium heat, slice your strawberries.
- Add a tablespoon of butter, once melted add strawberries, black pepper, balsamic vinegar, grated apple and a pinch of salt (all the ingredients for the jam except salt). Cook for 5 minutes then add sugar and stir.
- Cook for a further 10 minutes, breaking down strawberries with a spoon or spatula and then remove from heat.
- Serve jam with a good dose of clotted cream and freshly baked scones.
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