Strawberry season again, I have a few types and the garden smells of it, a sweet scent everywhere.
I’ve been harvesting them to make jam to go with the scones. Fresh-made jam is always better, as you can adjust the sugar to your liking.
Scones are a popular baked good here in Britain, you can find them in every traditional cafe around here, usually served with clotted cream and jam, and always paired with tea or coffee as part of classic cream tea.
Image credit: dannwoellertthefoodetymologist
It was said that it was once popularised by Anna, the Duchess of Bedford (early 1800s), who enjoyed scones with her tea and soon became a fashionable habit among the upper class. English afternoon tea
The word “scone” is believed to come from either the Dutch schoonbrood, meaning "fine white bread," or the Gaelic sgonn, meaning "a shapeless mass" or "large mouthful."
This is fun to make and it only needs a few Ingredients:
I first made the jam:
Ingredients:
2 cups strawberries
1/2 lemon juice
2 tablespoons sugar, or honey (adjust to sweet preference)
Simply mix them in a saucepan and bring to a gentle simmer until the strawberries soften and release their juices. Set aside.
Then the scones.
Ingredients:
225 g (1¾ cups) all purpose flour (some extra for dusting)
1 tbsp baking powder
¼ tsp salt
50g (3½ tbsp) cold unsalted butter, cubed
25g (2 tbsp) sugar
150ml (⅔ cup) milk (plus a bit more if needed)
1 tsp vanilla extract
milk (for brushing tops)
I/2 cup raisins (optional)
Instructions:
Preheat the oven to 220 °C or 200 °C fan
In a large bowl, whisk together the flour, baking powder, salt and sugar.
Add the cold cubed butter.
Then rub it into the flour with your fingertips until the mixture resembles fine crumbs.
Mix the milk and vanilla.
Then gradually pour it into the flour mixture,
Stir until it forms a soft dough, (Don't overmix)
Add the sultana.
Turn the dough onto a lightly floured surface and knead briefly just until it comes together ( about 10 sec,)
Flatten the dough to about 2.5 cm (1 inch) thick.
Use a round cutter (2-inch diameter) to cut out scones.
Place scones on a lightly buttered tray.
Brush the tops with a little milk.
Bake for 10 to 12 min. until risen and golden.
Let them cool a little for a few minutes.
They may come out deformed, but are crumbly, soft, with a light but rich flavour.
Serve warm or cold with Fresh Strawberry Jam and cream
Normally, they are split in half and add the jam and cream however you like.
Strawberry, clotted cream and buttery scones. thye all go well together.
Satisfying and delicious with tea.
I could not help but have more!
You must try this, easy and delicious!
Have a lovely day,
Mariah 🍓😊