Scones with blackcurrant jam and orange cream

Method

1. Preheat the oven to 230°C/gas 8.

2. Sift the flour and baking powder together in a bowl. Sift again to ensure the baking power is thoroughly mixed.

3. Gently rub the butter into the flour with your fingers until the mixture resembles fine breadcrumbs.

4. Mix the sugar with the beaten eggs, then make a well in the centre of the flour mixture and pour in the egg mixture. Bring the ingredients together with just enough milk to make a soft dough. Mix in the sultanas.

5. Turn the mixture onto a lightly floured surface. Knead gently, then roll out lightly to a thickness of about 2cm and cut into rounds with a 5cm cutter.

6. Place the rounds on a lightly greased baking sheet and brush the tops with beaten egg, making sure the egg wash doesn't spill over the edges.

7. Bake for about 10-15 minutes until brown and well-risen. Transfer to a wire rack to cool.

8. To make the blackcurrant jam, bring the fruit, sugar and water to the boil in a saucepan, simmer for 20 minutes, then transfer to a clean jar and cover with greaseproof paper. Leave to cool.

9. Combine the cream with the orange zest and serve the scones topped with orange cream and blackcurrant jam.

Comments                        add a comment

Be the first to add a comment...

Ingredients

500g strong white flour
4 tsp Baking powder
75g caster sugar
85g Butter
2 Eggs, lightly beaten
230ml Milk
50g sultanas, soaked in 50ml orange liqueur
1 egg, beaten, to glaze

For the blackcurrant jam

200g blackcurrants
100g caster sugar, or jam sugar
50ml water

For the orange cream

clotted cream, or Guernsey Cream,
orange zest, to taste

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Special offers on wine
Real Italian food for real food lovers
Save money on shopping bills