Best Ever Scones with Quick Berry Jam
I cannot remember how many dozens of these we used to make when my partners and I spent 18 frantic months with Café Cuisine Affaire in Sydney’s Northbridge. Certainly, our customers just loved them and pronounced them Best Ever Scones! We made them big, served with jam and thick cream.
Preparation 10 minutes
Cooking 15 minutes
4 cups (600 g) self-raising flour
Pinch of Salt
1 ¼ cups (300 ml) cream
1 ¼ cups (300 ml) water
200g berries, e.g. strawberries, blueberries, blackberries
2 – 3 tablespoons caster sugar
1 – 2 tablespoons (20-40ml) lemon juice, to taste
- Preheat the oven to 220°C (200’C fan-forced). Line a flat baking tray with baking paper.
- Combine the flour and salt in a bowl. Gradually stir in cream and water and mix with your hands to a dough.
Place on a floured surface and press together gently to a thickness of 2 – 3cm or so. Cut cleanly with a 7cm (or larger) scone cutter. Place on prepared tray.
- Brush the top with milk and place in a hot oven.
- Cook until brown and done, approximately 15 minutes or longer for larger scones
- Meanwhile, for the jam: Place the berries two tablespoons of sugar and one tablespoon lemon juice in a saucepan over medium heat. Bring to the boil then reduce heat and simmer for three minutes. Crush the berries roughly with a potato masher. Simmer until liquid has evaporated. Taste and add more sugar and lemon juice if necessary. This will depend on the sweetness of the berries
- Serve scones immediately with jam and cream.
Lyndey’s note: we used to make really bug scones in the cafe, so used a larger cutter and cooked for longer
- Related Recipes
Caramelised Pear Scones
Drop Scones with Blackberry Compote – an Irish recipe from Lyndey Milan’s Taste of Ireland