What beats a classic homemade scone?
Ingredients
- 225g self-raising flour
- Pinch of salt
- 55g butter (cold)
- 25g caster sugar
- 150ml milk
- 1 egg, beaten (or extra milk for glazing)
For the blueberry jam:
- 750g blueberries
- 100ml water
- 400g jam sugar (with pectin)
- Juice of 1 lemon
Method
- Heat oven to 200 degrees Celcius - Grease a large tray.
- Rub dough: Mix flour + salt. Rub in butter with fingertips until sandy.
- Add sugar and stir.
- Add milk (most of it). Mix to a soft, slightly sticky dough. Add a splash more milk if dry.
- Light knead: Turn onto floured counter, knead very gently, pat to 2cm thick.
- Cut: Use a 5cm cutter.
- Glaze: Brush tops with beaten egg
- Bake: 12–15 minutes until risen and golden.
- Cool & serve: Cool on rack. Serve with jam, butter, or clotted cream.
For the jam:
- Prep: Rinse blueberries and remove any stems.
- Cook berries: Add blueberries + water + lemon juice to a pot. Bring to a boil, then simmer 10–15 minutes, stirring often.
- Add sugar: Stir in jam sugar until dissolved.
- Boil: Turn up the heat and boil 15–20 minutes until thick and glossy.
- Jar it: Pour into sterilised jars. Seal and let cool.
- Chill: Store in the fridge. Thickens more as it cools. Keeps up to 2 months.
