Well, what can be better than classic, good-old scones with a lovely homemade strawberry jam and whipped cream? Tea time, being very popular in the UK consists of such amazing delights which bring together people. Scones being ever so famous and dead simple to make, takes only 20-25 minutes. While the scones are baking you can
make you jam and while your jam is simmering, you can whip your cream. All done and all set to have tea time with family and friends.
For Scones: (Makes about 16)
- Plain Flour- 2 ¾ cups plus extra for dusting
- Butter (cold)- 70 grams; cut into cubes
- Baking powder- 2 teaspoons
- Sugar- 2 tablespoon
- Salt- 1 pinch
- Milk- ½ cup plus extra for brushing
For Strawberry Jam: (Makes 1 cup)
- Strawberries- 200 grams
- Sugar- ½ cup
- Lemon juice- 1 tablespoon
For Cream topping:
- Whipping cream- ¾ cup
- Icing Sugar- 2 tablespoon
Preheat oven to 200°C
Add the flour, salt and baking powder to large bowl and mix. To this, add the cold cubed butter and rub the butter into the flour with the tip of your fingers until the mixture looks like fine crumbs (It’s okay if you have a few specks of butter as it just as to the colour during the baking process). Stir in the sugar with a fork. Add the milk and mix lightly till you get a soft,loose dough which will be slightly sticky on the top but still workable.
[Tips- If the mixture seems too dry, add a dash of milk so that you get a slightly loose dough. If too sticky to handle make sure your working surface is well floured and while turning the dough, the flour will stick to the dough, so you might want to add more flour to your working surface.]
Flour your working surface and tip the dough onto the floured surface. Cover the palm of your hands with a lot of flour and fold/ turn the dough about 2-3 times until it is slightly smooth. Make sure you don’t over mix or over work the dough. Pat down the dough with the help of your hands to get a thickness of 1 inch. Use a 4-5 inch round cookie cutter or if you don’t have one, use a sharp edged bowl of the same diameter to cut out the rounds. Bring together the remaining dough, pat down and again start cutting. Repeat till you reach the point where there is no or very little dough.
Take a baking tray with a parchment paper and place the scones on the parchment paper. Brush the top of scones with milk and bake in the oven for 12-15 minutes or until a skewer comes out clean and the top has become golden brown in colour.
For Strawberry Jam:
Hull and cut strawberries into quarters. Add strawberries and sugar to a saucepan and bring the mixture to a boil. Reduce the heat and let the mixture simmer for 5 minutes. The strawberries would have released their juices and reduced a little. Use a fork to mash the berries slightly and let it cook for a further 2-3 minutes or until the mixture has thickened and reached the desired consistency you are looking for.
Allow to cool in a bowl for 15- 20 minutes. You can use immediately or store in sterilised jars. This recipe makes enough for serving with the scones.
Make sure your cream is cold and my advice is to even chill your bowl. Add cream to the bowl and start whipping for about 2 minutes (If using a hand-held whipping machine, whip for a minute. Add the sugar little by little and continue whipping till soft peaks form.
Place the scones on the serving platter along with the jam and cream. Cut the scone in half horizontally and serve with jam and a dollop of cream.