Scones Filled With Jam Recipes

SCONES FILLED WITH JAM

Steps:

• Pre-heat oven to Gas Mark 5/375°F/190°C.
• You will need a baking tray lined with parchment paper.
• Begin by sifting plain flour, baking powder and sugar in a large bowl.
• Cut butter into cubes and rub into the flour mixture until it looks like crumbs.
• Stir in the lemon zest.
• Combine the beaten egg, vanilla extract and double cream in a small bowl.
• Add the liquid mixture to the flour mixture and stir until just combined.
• Transfer the dough onto a lightly-floured surface and knead gently for 1 minute.
• Divide the dough in half and roll each half of the dough into a 8 inch circle.
• Spread jam on one of the rolled-out dough leaving about 1/2 inch border all around.
• Place the second rolled-out dough on top of the jam layer, gently sealing the edges.
• Now cut the circle into 8 wedges and carefully transfer them onto the baking sheet.
• Make an egg wash of one beaten egg mixed with milk and brush the top of the scones with this mixture.
• Bake on the centre shelf of the oven for about 15 minutes or until lightly golden browned.
• Remove from oven and transfer onto a wire rack to cool.

CLASSIC SCONES WITH JAM & CLOTTED CREAM

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
• Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
• Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
• Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first.
• Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm 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. You may need to press what's left of the dough back into a round to cut out another four.
• Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.