I love scones. I’m pretty sure I’ve made that clear before. But just in case anyone forgot my favourite meal is afternoon tea, I’ve taken the opportunity during my cookbook challenge to use two recipes (from two separate books) to remind you again.
I’ve made these scones before, and they are super easy to make. This was the first time I have added vanilla to the recipe, however they are equally as good if you leave it out. These scones freeze well, just place them in a zip-lock bag after they have cooled and put them in the freezer.
I have never made jam before, and when I saw this recipe (in a book I have owned for a few years and never used!), I thought it was worth a try. It is a simple recipe and yields two jars of jam, which will keep in the fridge for 6 months. I found the jam extraordinarily tasty (better than any supermarket bought one), however very runny! I followed the recipe exactly, however if I made it again I would use jam sugar with added pectin instead of caster sugar, in the hope that would help it set a little more.
If making both these recipes, I suggesting making the jam a day or so before. This gives it ample time to cool, and (hopefully) set. And as it has quite a long shelf life, it does not matter if it’s not made the same day as serving.
Recipe for Strawberry Jam
400g strawberries, hulled and halved
450g caster sugar
4 tsp fresh lemon juice
x 2 375g capacity jars (I used two old ‘Bonne Maman’ jam jars and they were the perfect size).
Pre-heat oven to 140 degrees Celsius or 120 degrees Celsius fan.
Combine the strawberries and sugar in a medium-large sized saucepan and place on a medium-high heat. Allow to simmer, stirring frequently.
Reduce the heat to medium and allow to simmer for one hour or until thickened. Stir occasionally.
During the hour the jam is simmering, prepare the jam jars. Wash both jars (and lids) in hot soapy water, then rinse in warm water. Place jars upside down on a rack in the pre-heated oven, for 30 minutes.
After the hour or when the jam has thickened, remove from the heat and stir in the lemon juice.
Pour jam into warm jars, seal with the lid and allow to cool. Store in the fridge.
Original Recipe from ‘The Vintage Tea Party Book’ by Angel Adoree (Mitchell Beazley (2011), p.84).
Recipe for Vanilla Scones
4 cups self-raising flour
1/2 tsp salt
1 cup pouring or thickened cream
375-400 ml milk
1 tsp vanilla bean paste
jam and cream, to serve
Pre-heat oven to 250 degrees Celsius, and line a large baking tray with baking paper.
In a large bowl, combine the flour and salt, then add the cream, 375 ml of the milk and the vanilla bean paste. Stir using a flat bladed knife or icing spatula to form a soft dough, adding more milk if the dough is too dry.
Dust a work surface with flour, and turn the dough out. Lightly knead until the dough comes together.
Press the dough out to 2cm thick. Using a 5.5cm (approx.) round cutter, cut out scones from the dough and place onto the prepared tray so they are just touching. Pull dough scraps together and press out to 2.5cm thick. Cut out remaining scones, and continue to use the scraps (adding .5cm to the thickness each time when pressed out), if necessary.
Bake for 12-15 minutes. Scones will be risen and golden when ready. Serve warm with jam and cream.
Recipe Originally from ‘Fast, Fresh & Fabulous’ by Janelle Bloom (Ebury Press (2008), p.141).
All baking, styling and photography for this post by Kathryn Vincent of Kulinary Adventures of Kath.