Scones with Strawberry, Pepper & Balsamic Jam
Freshly baked scones with homemade strawberry jam.
Servings 8 scones
Equipment
- Oven
- Stove
Ingredients
For Scones
- 225 grams self-raising flour
- 1 level teaspoon baking powder
- 25 grams caster sugar
- 50 grams butter (room temperature)
- 1 egg
- whole milk
- 1 generous handful cranberries
For Jam
- 1 tablespoon butter
- 8 whole strawberries
- 1/2 teaspoon coarse ground black pepper
- 1 tablespoon balsamic vinegar
- 1/4 golden delicious apple, grated
- 3 tablespoons brown sugar
- 1 pinch salt
Instructions
For Scones
- Preheat the oven to 180C Fan/Gas 7. Lightly grease one baking tray.
- Put the flour, baking powder, cranberries and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Crack the egg into a measuring jug, then add enough milk to make the total liquid 125ml. Stir the egg and milk and then gradually add to the flour mixture until you can form a soft, sticky dough. You will not need to use all the egg and milk mixture.
- Turn out onto a lightly floured work surface, knead lightly before rolling out to 2cm thick.
- Cut into as many rounds as possible with a fluted 5cm cutter or a glass and place them on the prepared baking trays. Brush the tops of the scones with the extra milk and egg mixture.
- Bake for 15 minutes, on the lower shelf in the oven, until the scones have risen well and a pale, golden-brown colour. Let them cool before devouring. Whilst the scones are baking prepare your jam.
For Strawberry Jam
- Whilst your frying pan or pot is heated to medium heat, slice your strawberries.
- Add a tablespoon of butter, once melted add strawberries, black pepper, balsamic vinegar, grated apple and a pinch of salt (all the ingredients for the jam except salt). Cook for 5 minutes then add sugar and stir.
- Cook for a further 10 minutes, breaking down strawberries with a spoon or spatula and then remove from heat.
- Serve jam with a good dose of clotted cream and freshly baked scones.