Recipe by Shute Fruit
For the perfect cream tea it is worth a small effort to make these scones from scratch. With practice you can have them warm and ready for the clotted cream in less than 30 minutes.
My secret, passed to me from my mother-in-law, is to use a good spoonful of natural yogurt to enliven the raising agent in the flour.
Keep in mind the hints for perfect scones:
…use a light hand in mixing and kneading, and have the oven up to temperature before you put the scones in the oven.
Ingredients
Makes 12 scones (5cm / 2 inch scones)
Scones:
- 225g / 8oz self raising flour
- 40g / 1½ – 2oz butter
- 2 tbsp caster sugar
- pinch of salt
- 150ml / 5 fl oz milk
- 1 tbsp plain natural or live yogurt
- additional milk to brush on the tops of scones
Superb Raspberry Jam – Traditional Method:
This recipe works perfectly every time. Do not attempt this with normal sugar, it must be jam sugar which has the correct amount of pectin already mixed in the sugar. It is available at most larger supermarkets. It is slightly more expensive than granulated sugar, but you get a perfect set, and with only 4 minutes of boiling, more jam for your money. This proportion of fruit
to jam sugar gives a slightly softer set for a more fresh raspberry flavour. If you prefer a stiffer texture, use slightly fewer raspberries, as recommended on the sugar packet.
- You will need about four 340 g / 12 oz size jars.
- 1 kg / 2 lbs fresh or frozen raspberries
- 1 kg / 2 lbs jam sugar
Simply superb Raspberry Jam – Microwave Method:
If you have never made jam, then you must try this. I was astounded by how simple and quick this is. Even if you don’t believe me, rest assured, this method is approved by the good ladies of the Women’s Institute! This recipe makes three 340g or 12oz size jars. Do not attempt this with normal sugar, it must be jam sugar.
This recipe makes three 340g or 12oz size jars.
- 675g / 1½ lb raspberries.
- 675g / 1½ lb jam sugar
Method
Scones:
- Preheat the oven to 220 C / 425 F / Gas Mark 7
- Sift into a medium bowl the self raising flour.
- Rub in the butter.
- Stir in 2 tbsp caster sugar and a pinch of salt.
- Using a pallet knife stir in 150ml / 5 fl oz milk and 1 tbsp plain natural or live yogurt just to the point where they are mixed and clinging together.
- Turn out the mixture onto a floured board and very lightly knead for about 10 turns, or until the dough sticks together nicely into a ball.
- Roll out to the thickness of your pallet knife and cut into rounds using a pastry cutter or a floured edge of a tumbler. Place the rounds on a greased tray. Re-roll the trimmings and repeat.
- Lightly brush the tops of the scones with milk.
- Bake in the hot oven for about 12 minutes, depending on the thickness. Cool on a wire rack, covered with a clean tea towel.
- Serve whilst warm with clotted cream and jam.
- These wither quite quickly, so freeze any leftovers on the day you make them, but use within a month.
Superb Raspberry Jam – Traditional Method:
- Pick over and hull your fresh or frozen raspberries.
- Put them in a preserving pan or very large pot. Add to them and allow to sit for at least an hour, or overnight 1 kg / 2 lbs jam sugar.
- Stir them gently over low heat until the sugar is completely dissolved. Turn up the heat to high. Stir occasionally until you have a rolling, vigorous boil which you can’t stir down.
- While waiting for the boil scrupulously prepare your jars and clean tops. Wash empty jars in hot, soapy water, then thoroughly rinse in very hot water. Shake off the drops then dry them in a low oven while you finish the jam.
- Once you get a proper boil, set a kitchen timer for exactly four minutes. Then test for a set by dropping a small amount from your spoon. It should fall in flakes, or form two separate drops. Remove from the heat when set and allow to cool for about 15 minutes.
- Fill your warm jars almost full, about half way up the screw threads on the outside of the jar. It helps to use a wide mouth funnel or a small jug. Cover immediately with new lids or waxed discs. Allow to cool completely. Label once cooled.
Simply superb Raspberry Jam – Microwave Method:
- Prepare and clean, but do not wash 675g / 1½ lb raspberries.
- Place them in a large bowl, cover with microwavable cling film and cook on full power for 5 minutes. Stir and mash the fruit then cover and cook on full power for an additional 10 minutes.
- Stir into the hot fruit until completely dissolved 675g / 1½ lb jam sugar.
- Cook for another 2 minutes. Stir well and remove any scum that may arise.
- Cover and cook for another 4 minutes and test for a set using the spoon flake or drip test, as above. If not set, cook for an additional minute then test again. Repeat until set.
- Pour into clean, warm jars and seal, as above.
- Label when cool.
