Cream scones with Pimm's strawberry jam
Ingredients
Pimm's strawberry jam
- 500g of strawberries , hulled an halved if they are very large
- 500g of white cane sugar
- 1 lemon , juiced
- 4 tbsp of Pimm's, No. 1 Cup
Cream scones
Method
1
Start the jam the night before you plan to make it. Place the strawberries and sugar in a jam pan and mix well. Cover and keep in a cool place overnight
2
The next day, gently heat the strawberries and sugar until the sugar has dissolved, then bring it to a rolling boil and add the lemon juice. Boil for about 8–10 minutes
3
Check for a set after 8 minutes (using one of the techniques above) and when set, take the pan off the heat straight away. If the jam has not set, continue to boil, checking every 2–3 minutes until the set has been achieved
4
Spoon off any scum that has risen to the top, let the jam settle for 2–3 minutes then stir in the Pimm’s
5
Ladle the hot jam into warm, sterilised jam jars and screw the lids on immediately. Label the jars and store in the fridge once opened
6
Now make the scones. Preheat the oven to 200°C/gas mark 6
7
Mix the flour with the bicarbonate of soda and salt and rub in the margarine or butter until the mixture resembles fine breadcrumbs
8
Add the sugar (and dried fruit if using) and mix well. Add the beaten egg and the single cream and mix with a palette knife until you have a soft dough
9
Turn the dough out onto a well-floured board and press it down until it is about 2cm in thickness. Stamp out the scones with a scone cutter, glaze them with a little milk and place onto a greased and/or lined baking tray
10
Bake for 12–15 minutes until they are well risen and golden brown
11
Allow the scones to cool slightly on a wire cooling rack and serve warm with butter, jam and cream. Best eaten on the same day, but they can be frozen once they are cool
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Cream scones with Pimm's strawberry jam
