Scones with Strawberry Jam

Name: Scones with Strawberry Jam
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Australian
Ingredients: 250 g Fresh strawberries; 150 g caster sugar; 1 tbsp Lemon juice; 300 g self-raising flour; 1 tbsp caster sugar; 0.25 tsp fine salt; 50 g Unsalted butter; 180 ml full-cream milk; 150 ml double cream

Fluffy, golden scones paired with sweet homemade Mornington Peninsula strawberry jam and thick double cream.

🇦🇺Australia· Victoria

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 6
Difficulty: Easy
Calories: 380 kcal

Ingredients

0 of 9 gathered

Servings

250 g Fresh strawberries — hulled and halved, Mornington Peninsula grown
150 g caster sugar — for the strawberry jam
1 tbsp Lemon juice — freshly squeezed
300 g self-raising flour — plus extra for dusting
1 tbsp caster sugar — for the scone dough
¼ tsp fine salt — table salt
50 g Unsalted butter — chilled and diced into small cubes
180 ml full-cream milk — plus 1 tbsp extra for brushing
150 ml double cream — thick pure cream, to serve

Equipment

•Baking tray
•Small saucepan
•6 cm round scone cutter
•Large mixing bowl
•Pastry brush

Nutrition

Per serving, approximate

Calories: 380 kcal
fat: 15 g
carbs: 58 g
fibre: 2 g
protein: 5 g
calories: 380 kcal

Instructions

1
Put strawberries, jam sugar, and lemon juice into a small saucepan over medium heat.
2
Simmer for 12 to 15 minutes, stirring occasionally, until the jam thickens and coats the back of a spoon.
3
Pour the jam into a shallow bowl and set aside to cool completely.
4
Preheat your oven to 220C (200C fan-forced) and dust a flat baking tray with flour.
5
Sift the self-raising flour, dough sugar, and salt into a large mixing bowl.
6
Rub the chilled butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
7
Pour in the milk and mix quickly with a flat-bladed knife until a soft, sticky dough forms.
8
Tip onto a lightly floured bench and gently press the dough together until 2.5 cm thick.
9
Cut rounds using a 6 cm floured cutter, pressing straight down without twisting, and place closely onto the tray.
10
Brush the tops lightly with extra milk and bake for 12 to 15 minutes until risen and golden.
11
Wrap hot scones in a clean tea towel for 5 minutes, then serve split with jam and cream.

Chef's tips

Handle the dough as little as possible to keep scones light and tender. When cutting rounds, press straight down without twisting the cutter so the scones rise evenly.