There’s nothing quite like the classic combination of jam and cream on a warm and freshly baked scone. Whether you’re enjoying a lazy Sunday morning breakfast or hosting an afternoon tea party, these delicious treats are sure to impress. In this blog post, we’ll share two different recipes for jam and cream scones that are both easy to make and absolutely scrumptious.
Recipe #1: Classic Jam and Cream Scones
Ingredients:
- 2 cups of self-raising flour
- 1/4 teaspoon of salt
- 1/4 cup of caster sugar
- 1/2 cup of cold unsalted butter, cubed
- 2/3 cup of milk
- Raspberry jam, to serve
- Whipped cream, to serve
Instructions:
- Preheat your oven to 200°C (180°C fan-forced) and line a baking tray with baking paper.
- In a large mixing bowl, sift together the flour and salt. Add the caster sugar and mix well.
- Rub the butter into the flour mixture with your fingertips until the mixture resembles fine breadcrumbs.
- Make a well in the centre of the mixture and pour in the milk. Use a flat-bladed knife to stir the mixture until it comes together to form a soft dough.
- Turn the dough out onto a lightly floured surface and knead gently until it is just smooth. Be careful not to overwork the dough.
- Using a lightly floured rolling pin, roll the dough out to a thickness of about 2cm.
- Use a 6cm round cutter to cut out scones from the dough. Place the scones on the prepared baking tray, leaving a 2cm gap between them.
- Bake in the preheated oven for 12-15 minutes or until the scones are golden and sound hollow when tapped on the bottom.
- Remove from the oven and allow to cool slightly before serving with raspberry jam and whipped cream.
Nutritional Information:
- Serving size: 1 scone
- Calories: 215
- Total fat: 11g
- Saturated fat: 7g
- Cholesterol: 32mg
- Sodium: 121mg
- Total carbohydrates: 25g
- Dietary fibre: 0g
- Sugars: 6g
- Protein: 3g
Cooking Time:
- Preparation time: 15 minutes
- Cooking time: 12-15 minutes
- Total time: 27-30 minutes
Equipment:
- Large mixing bowl
- Flat-bladed knife
- Rolling pin
- 6cm round cutter
- Baking tray
- Baking paper
Serving Suggestions:
These classic jam and cream scones are best served warm with a dollop of raspberry jam and a generous helping of whipped cream. They are perfect for a lazy weekend breakfast, a mid-morning snack, or an afternoon tea party. Serve them with your favourite hot beverage, such as tea or coffee, and enjoy!
Variations:
If you’d like to switch things up a bit, try these delicious variations:
- Replace the raspberry jam with your favourite flavour, such as strawberry or blueberry.
- Add some fresh fruit, such as chopped strawberries or blueberries, to the scone dough before baking.
- Replace the whipped cream with clotted cream for a more traditional option.
Substitutions:
If you don’t have all the ingredients for this recipe, here are some substitutions you can try:
- Self-raising flour: You can make your own by combining 1 cup of plain flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
- Unsalted butter: You can use salted butter, but reduce the amount of salt in the recipe by half.
- Caster sugar: You can use granulated sugar instead.
- Milk: You can use any kind of milk you have on hand, such as skim, low-fat, or full-fat milk.
Storage:
These scones are best enjoyed on the day they are baked. However, if you have leftovers, you can store them in an airtight container at room temperature for up to 2 days. To reheat, place them in a preheated oven at 180°C for 5-10 minutes or until warmed through.
Tips:
- Be sure to use cold butter for the best results. This will help create a flaky and tender texture in the scones.
- Don’t overwork the dough. Be gentle when kneading and rolling out the dough to avoid tough and dense scones.
- Use a sharp cutter to cut out the scones. This will help them rise evenly in the oven.
FAQ:
Q: Can I freeze these scones?
A: Yes, you can freeze these scones before or after baking. To freeze before baking, place the cut-out scones on a baking tray lined with baking paper and freeze for 1-2 hours or until solid. Transfer them to a freezer-safe container or bag and freeze for up to 3 months. To bake, simply thaw the scones in the fridge overnight and bake as directed in the recipe. To freeze after baking, allow the scones to cool completely and then wrap them tightly in plastic wrap and foil. Freeze for up to 3 months. To reheat, thaw the scones at room temperature and then place them in a preheated oven at 180°C for 5-10 minutes or until warmed through.
Recipe #2: Gluten-Free Jam and Cream Scones
Ingredients:
- 2 cups of gluten-free self-raising flour
- 1/4 teaspoon of salt
- 1/4 cup of caster sugar
- 1/2 cup of cold unsalted butter, cubed
- 2/3 cup of lactose-free milk
- Raspberry jam, to serve
- Whipped lactose-free cream, to serve
Instructions:
- Preheat your oven to 200°C (180°C fan-forced) and line a baking tray with baking paper.
- In a large mixing bowl, sift together the gluten-free flour and salt. Add the caster sugar and mix well.
- Rub the butter into the flour mixture with your fingertips until the mixture resembles fine breadcrumbs.
- Make a well in the centre of the mixture and pour in the lactose-free milk. Use a flat-bladed knife to stir the mixture until it comes together to form a soft dough.
- Turn the dough out onto a lightly gluten-free floured surface and knead gently until it is just smooth. Be careful not to overwork the dough.
- Using a lightly floured rolling pin, roll the dough out to a thickness of about 2cm.
- Use a 6cm round cutter to cut out scones from the dough. Place the scones on the prepared baking tray, leaving a 2cm gap between them.
- Bake in the preheated oven for 12-15 minutes or until the scones are golden and sound hollow when tapped on the bottom.
- Remove from the oven and allow to cool slightly before serving with raspberry jam and whipped lactose-free cream.
Nutritional Information:
- Serving size: 1 scone
- Calories: 238
- Total fat: 12g
- Saturated fat: 7g
- Cholesterol: 32mg
- Sodium: 133mg
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