Page 45 - Real Rochdale Issue 05 Summer 2019

Scones & Strawberry Jam

by Natasha Brown

owner of BROWN’S CAKES

Scones

We are often told that ours are the best scones around. I believe this is down to using buttermilk and
by taking care not to over handle the dough mixture.

330g plain flour
60g caster sugar
1.5 tsp baking powder PHOTO: ANDY CLEGG
90g butter
110ml buttermilk
90ml milk Easy Strawberry Jam
One egg, beaten, for a wash over the scones

Preheat the oven to 220°C - 200°C fan oven - gas mark 7 This recipe is great if you just want one jar of jam and just have one punnet of strawberries. If I don’t
Crumble the butter in to the flour by hand (or blitz the butter and flour in a food processor) until it have exactly 250g of strawberries I just use what I have and match it with an equal amount of sugar
resembles fine bread crumbs. then add either a little more or less lemon juice depending on the weight of the strawberries.
Mix in the sugar.
Stir the buttermilk and milk together in a jug and slowly beat in to the flour mixture. 250g strawberries, washed and dried
Once the dough has come together tip it onto a floured work surface and gently knead it being careful 250g caster sugar
not to over do it. 2 tsp lemon juice
Roll the dough on a lightly floured surface until approx. 2cm thick. A small knob of butter
Cut out circles from the dough using a 6.5cm cutter using firm downward cuts; don’t wiggle the cutter
as this can make them rise lopsided. Have a small cold plate ready for testing the jam on. If you plan on keeping the jam you will need a
Carefully transfer the cut out shapes to a (greased) baking tray. sterilised jar. Old jam jars or clip top jars are easy to sterilise. Just give them a good wash first then
Apply an egg wash over the scones using the beaten egg. place them in a warm oven (around 160°C - 140°C fan - gas mark 3) for 20 minutes. Remove the jar
Cook in the oven for 12-15 minutes. Test if they are cooked by tapping on the base, if they sound carefully as it will be very hot.
hollow they are cooked, if not then give them a couple more minutes and test again. Cut out the core of the strawberries with a sharp knife. With large strawberries cut them in half then
just cut out the middles. With smaller ones cut a triangular wedge downwards in to the strawberry.
To enjoy them at their best, eat the scones on the day they are made. Place the strawberries in a heavy saucepan and crush them with a potato masher.
Add the sugar and lemon.
I love scones served with strawberry jam and clotted cream. I have included a very easy strawberry Heat gently, until all the sugar is dissolved.
jam recipe which doesn’t need any fancy equipment or thermometer and makes just one jar from a Bring the mixture up to a fast boil and then boil for 10 minutes stirring occasionally.
punnet of strawberries. To test if the jam is ready scoop a little on to a cold plate and pop it in the fridge for a minute. If after
one minute the mixture wrinkles when pushed and doesn’t immediately flood back in place, it is ready.
An extra note: These scones also freeze exceptionally well, just bag them up and freeze on the day you If it is not ready, boil the mixture for a few more minutes and keep testing the same way until it is
make them then give them a couple of hours to defrost when you want to eat them. ready.
Once it is ready, leave it to cool for 15 minutes then pour into your prepared container.

I hope you enjoy these simple but ever so British treats...

REAL ROCHDALE - Summer 2019 44 45 REAL ROCHDALE - Summmer 2019