Most people like their scones with the jam spread on after they’ve been cooked but we like ours baked inside so it goes lovely and sticky on the top.
I make these often as we’ve always got most of the ingredients except the buttermilk, which is why I usually opt for the milk and lemon juice version - it works brilliantly.
Big jammy scones
Prepare: 15 minutes
Cook: 10 minutes
Makes: 8
350g self-raising flour, plus more for dusting
1 tsp baking powder
85g butter, cut into cubes
3 tbsp caster sugar, plus a little extra for sprinkling
175ml milk
1 tsp vanilla extract
squeeze lemon juice
beaten egg, to glaze
8 heaped tsp red jam
1 Heat the oven to 220°C, gas mark 7. Place the flour in a large bowl with ¼ tsp salt and the baking powder.
2 Using your fingertips, rub the butter into the breadcrumbs to make fine crumbs. Stir in the sugar then make a well in the centre.
3 Pour 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.
4 Add the warm milk to the flour then using a round-bladed table knife, bring the mixture together to make a soft dough.
5 On a lightly floured surface, pat out the dough to a thickness of 4cm - don’t worry if the surface is craggy. Use a 5cm cutter to stamp out rounds, re-rolling the trimmings to make about 8.
6 Using your thumb, make a deep hole in the centre of each scone and spoon in the jam.
7 Brush the tops with a beaten egg, then transfer to a baking sheet. Scatter over a little more sugar and bake for 10 mins until risen and golden. Leave to cool a little (the jam will be very hot) and eat warm or at room temperature.
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