- 350g self-raising flour (plus more for dusting. Plus more to dip the cookie cutter in)
- ¼ tsp salt
- 1 tsp baking powder
- 85g unsalted butter cut into cubes
- 3 tbsp caster sugar
- 175ml milk
- 1 tsp vanilla extract
- squeeze lemon juice
- Beaten egg to glaze
- 200g strawberries – before hulling
- 50g white sugar
- 2 tsps lemon juice
- 1 tsp pectin powder
- 1 tsp unsalted butter
- Heat oven to 220C.
- Sift the flour, salt, baking powder and castor sugar into a large bowl.
- Add the butter and then rub in with your fingers until the mix looks like fine crumbs.
- Put the milk into a jug and heat in the microwave for about 30 seconds until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment.
- Make a well in the dry mix, then add the liquid and combine it quickly. Scatter some flour onto the work surface and tip the dough out.
- Pat into a round about 1.5cm deep.
- Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. Put scones on the baking tray. By this point you’ll probably need to press what’s left of the dough back into a round to cut out another four.
- Brush the tops with beaten egg.
- Bake for 10 min until risen and golden on the top.
- Before starting, put a large baking tray into freezer.
- Take 6 large strawberries, cut off tops and quarter,
- Put medium size pot on stove on low heat
- Add chopped strawberries to pot, then add 50g white sugar.
- Then add 2 tsp fresh squeezed lemon juice to above.
- Add 1 tsp pectin powder.
- Mash all of the above with a potato masher until well combined and the strawberries have broken down.
- Stir gently 100 times with wooden spoon.
- Turn heat up to medium
- Stir gently until mixture starts to boil
- As soon as mixture begins to boil, turn heat down, continue stirring for 2 mins. Remove from heat temporarily if it becomes too hot. (BE CAREFUL WHILE STIRRING AND HOLDING POT, MIXTURE IS SUPER HOT AND WILL SCAR SKIN IF SPILT !!!) After the 2 mins, take off heat and set aside.
- Add one flat teaspoon of butter and stir gently with wooden spoon to melt into mixture.
- Take baking tray out of freezer and pour mixture into tray, ensure mixture is spread thinly over entire surface of baking tray, return tray with mixture to freezer, make sure tray is level.
- After 10 mins, remove tray from freezer and spoon mixture into presentation ramekin, jam is now ready to eat, should have a good texture and a bright red natural strawberry colour.
- Serve scones with whipped cream, jam and butter