Overview
- PREP: 20 MINS
- COOK: Scones (15 – 18 MINS) Jam (35 MINS)
- DIFFICULTY: EASY
- SERVES: 8
Background
Summer is the perfect time to bake some lovely light and super quick-to-make scones to go with some delicious homemade strawberry jam. Of course I had to check my recipe out, as I hadn’t used it for a while – and so I have already enjoyed my decadent picnic in the garden. I hope you too feel so inclined to indulge a little, and try these beauties out for yourself! I know we are all a little tight on time these days, and so the homemade jam is not compulsory! But it is always a lovely touch and so I have included my recipe at the bottom of the page.
1. Scone Dough
- 250g Strong White or Bread Flour
- 260g Plain White Flour
- 35g Baking Powder
- 1g Salt
- 75g Butter
- 105g Caster Sugar
- 150g Egg
- 235g Milk
Place the two flours, salt, baking powder into a large bowl. Next, soften the butter – very carefully in the microwave. Using only a few seconds at a time, and mixing it in between until it is soft and smooth. Very importantly it must not be melted. Using a dry whisk mix all of the dry ingredients in the bowl first, and then add in all of the butter together. Whisk this into the dry ingredients too until it forms fine breadcrumbs. This is one of my favourite little cheat tricks. Much faster and equally as effective as rubbing the cold butter into the flour. Once you have your fine bread crumbs add in your caster sugar and mix again.
Scale your eggs and then use the milk to top it up to a total weight of 385g for the eggs and milk together. Make a hole in the centre of your dry-ingredients in the bowl and pour most of the egg and milk mix into it. Keep back just a little so you can adjust and add more if required, depending on how soft or firm the dough is when it comes together. Using a plastic scrape card, or alternatively your hand will do just as well; bring all of the ingredients together in the bowl. When there are just a few loose crumbs at the bottom tip it all out onto a lightly floured work surface and begin to work the dough. We are not aiming to knead the dough here as it is not a bread. We are simply going to gently work the dough with one hand rocking it forward and back, then turn and repeat. Keep rocking the dough until it has warmed and developed so that the top is beginning to stretch and you can see it becoming a little springier. Refer to Image.
When you are happy with the dough; lightly flour the top of it and use a rolling pin the flatten it a little, but still keeping it quite nice and high. Using a floured cutter and a floured knife cut your scones out and lay them out on a parchment lined baking tray. If you are using a cutter press only on the outside of the cutter when you push it into the dough (rather the covering it completely with the palm of your hand). Make sure you have cut the whole way through and then separate the scone and cutter from the main piece of dough. Use your fingers to gently press the dough down into the cutter. Next invert the cutter so it is upside down on the baking tray and allow the scone to fall out. It should be a neat and straight little scone by now.
Bring the trimmings together and repeat this process until the dough has all been used up. Egg wash the top of the scones with a little mix of egg yolk and a drop of cream. Leave the tray aside to allow the scones to prove a little and relax.
Set the oven to 200C fan. The scones are ready to cook when they appear lighter/ slightly expanded. Egg wash them once more just before baking and pop them straight into the oven. After 5 minutes turn the oven down to 170 C and give them another 10- 12 minutes. You will know they are cooked when they feel very light when you pick them up, and you can hear a gentle hollow sound if you tap the base. Remove from the oven and allow to cool on a wire rack.
Freshly baked scone with clotted cream and strawberry jam
2. Strawberry Jam
- 500g Strawberries
- 375g Jam Sugar (containing pectin)
- Juice of 1 Lemon
You can buy frozen strawberries in most supermarkets and these will work perfectly for your jam. Just defrost them the night before so they are ready to go when you are. Before beginning place a plate in the freezer. This will be used to test the consistency of the jam later on. To sanitise your jars put them through a wash in the dishwasher and then place them into a hot oven 160/170 C for 5 minutes. Carefully remove them and set them aside until you are ready.
Place the strawberries and sugar in a large saucepan on a medium heat. Keep an eye on them, mixing regularly until the sugar has been dissolved. Now turn the heat up to about 80% and bring them to a boil. Keep mixing regularly. As the strawberries cook a scum will form on the top. This is just impurities from the sugar and berries. Using a spoon to carefully remove this without taking the jam underneath with it. When the jam has reached 105/ 106C do a tester on your frozen plate. Allow the jam to cool for a minute and then push it with your finger. It should hold its shape and not be watery. If you are happy that is great, add the lemon juice and pour the jam into your sanitised jars. Place a small round of parchment paper over the top and seal closed with a clean lid. If the jam is still too soft replace it on the heat and keep going. Meanwhile pop the plate back in the freezer so it is cold when you need it again. Test again after a few minutes. Add the lemon juice and remove from the heat when you are happy it is cooked enough.
