Scones Filled With Jam Food

TRADITIONAL ENGLISH TEA TIME SCONES WITH JAM AND CREAM

Steps:

• Sift together the flour, salt and baking powder into a bowl and add the sugar and butter.
• Rub in the butter until the mixture resembles fine breadcrumbs.
• Gradually mix in the egg and milk mixture to make a dough, saving any excess to glaze the tops of the scones. Add your fruit at this stage if using.
• Gently knead the dough on a lightly floured work surface until smooth.
• Roll out the dough to about 1/2" thick, then cut out 2" rounds with a plain or fluted cutter, kneading and re-rolling the dough until it is all used up.
• Arrange scones on baking sheets then brush tops with the milk and egg mixture.
• Bake in the oven at 230°C (450°F) mark 8 for 10 to 15 minutes, until well risen and lightly golden. Cool on a wire rack.
• Whip the fresh cream until stiff. Split the scones and fill with butter, jam and fresh cream.

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.

CREAM SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• Sift together the flour, baking powder, sugar, and salt in a large mixing bowl. Add the butter, cream, and milk; stir until a spongy dough has formed. Turn the dough out onto a lightly-floured surface. Pat the dough into a rectangle about 3/4 inch thick and 7 inches wide. Cut into 6 triangles. Arrange on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, 10 to 13 minutes.

BUTTERMILK-AND-JAM SCONES

Steps:

• Preheat the oven to 425 degrees and position a rack in the top third of the oven. Melt the two tablespoons of butter and set aside.
• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Using a pastry cutter or a fork, cut the well-chilled butter into the dry ingredients, working quickly, until the dough resembles coarse cornmeal.
• Add the buttermilk and the lemon zest and, using a fork, combine the ingredients. Work quickly, stirring as little as possible, until a soft, shaggy dough forms. Add more buttermilk, a tablespoon at a time, if the dough is too dry.
• Gather the dough into a ball and turn it out onto a lightly floured surface. Pat or roll it into a fat circle about 7 inches across.
• Spread the jam over half the dough, fold the unjammed half over the jammed half and roll the dough into a circle that is about 1/2-inch thick and 12 inches wide. Use a sharp knife to cut the circle into 12 wedge-shaped scones.
• Place the scones an inch apart on 1 or more ungreased baking sheets. Brush the top of each with the melted butter and bake 12 to 15 minutes. Cool on a wire rack.

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.