Scones with Thursday Cottage Strawberry Jam
Thursday Cottage
12
20 minutes
10 minutes
These fluffy scones are the perfect accompaniment to a cup of tea. The strawberry jam pairs perfectly with the buttery scones and creamy clotted cream. Enjoy a classic British teatime treat!
Ingredients
450g plain flour
½ teaspoon sea salt
2 teaspoons cream of tartar
1 teaspoon bicarbonate of soda
50g butter
1 or 2 tablespoons caster sugar
1 egg
250ml buttermilk or soured cream
1 x 340g jar Thursday Cottage Strawberry Jam
1 pot clotted cream
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Baking sheet
Directions
Preheat oven: Preheat oven to 210°C/Gas Mark 7.
Combine dry ingredients: Sift flour, salt, cream of tartar, bicarbonate of soda, and sugar into a mixing bowl.
Cut in butter: Rub butter into flour mixture until it resembles fine breadcrumbs.
Add wet ingredients: Combine egg and buttermilk or soured cream. Add to dry ingredients and mix until a soft, springy dough forms.
Roll and cut: Turn dough onto a floured board and knead lightly. Roll to about 3cm thickness. Cut out scones with a 5cm cutter.
Bake: Place scones on an ungreased baking sheet. Sift a little flour over them. Bake for 10 minutes, or until golden brown on top and lightly coloured on the bottom.
Serve: Let cool on a wire rack. Serve with clotted cream and Thursday Cottage Strawberry Jam.
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