Vanilla Scones with Raspberry and Mint Jam

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Vanilla Scones with Raspberry and Mint Jam

Make 12 scones 

 

Ingredients:

500g self-raising flour 

125g butter 

60g caster sugar 

1 beaten egg 

1 tsp vanilla extract

200ml milk (approx)

 

 

Method:

 Pour the flour into a large mixing bowl and add the butter. 

Using your fingertips rub the butter into the flour to create a crumbly texture. 

Add the sugar and blend together, before making a well in the middle. 

Add the egg, vanilla and milk, then slowly mix together to form a soft dough that will hold its shape. 

Transfer the mix to a lightly floured work surface. 

Press the dough down and in from the sides with both hands to compress the dough and bring it together. 

Cut the scones out using a pastry cutter dipped in flour each time to ensure a nice clean non stick cut and transfer to a non-stick baking tray. 

Brush the scones with a little beaten egg or milk and sprinkle with some caster sugar for a golden sweet top. 

Bake in a pre-heated oven 190c for 12-15 minutes. 

 

You can add dried fruit to this recipe or fresh blueberries or even a few frozen raspberries to make an alternative scone. 

If you want to make cheese scones, remove the sugar and vanilla recipe and add salt, pepper and grated cheese. 

 

 

Raspberry, Mint and Lime Jam  

Makes 2 750ml jars of jam 

Ingredients:

800g frozen raspberries 

1kg jam making sugar 

1 lime 

2 springs of fresh mint 

 

Method: 

Weigh out the raspberries and sugar to make sure you have the right amount. 

Transfer the sugar and raspberries into a large sauce pan and place on a medium heat. 

Cut the lime in half and add to the pan with the springs of mint. 

As the raspberries warm up the sugar will start dissolve, at that point start to mix together with a spoon to make sure you can’t see any sugar, that way you will get a fresher tasting raspberry jam.

Lift the lime halves out of the jam and leave to cool, when they are cool enough to handle squeeze them out into the jam. 

Heat the jam to 105c, then turn off the heat and leave to cool for 30 minutes. 

Carefully pour the jam into 2 750ml Homemade preserving jars. 

Keep the jam in the fridge if you have not sterilised the jars first, if you have then they will keep in the cupboard. 

 

Products Used:

Taylor Pro Touchless TARE Digital Dual 5.5Kg Kitchen Scale

KitchenCraft Deluxe Stainless Steel 26cm Bowl

Colourworks Brights Pink Silicone-Headed Kitchen Spoon with Long Handle

MasterClass Vitreous Enamel Baking Sheet

KitchenCraft Set of Six Double Edged Biscuit / Pastry Cutters

KitchenCraft Large 25cm Wooden Pastry / Basting Brush

Home Made Glass 750ml Preserving Jar

Taylor Pro Digital Step Stem Thermometer

MasterClass Cast Aluminium Shallow 4 Litre Casserole Dish