|1 kg self-raising flour
1 tsp baking powder
600 ml cream
400 ml buttermilk
Extra flour for dusting
Extra milk for brushing
Mixed berry conserve
|250 g strawberries, hulled, cut in half
250 g raspberries
250 g blackcurrants, stalks removed
250 g redcurrants or blueberries
1 vanilla pod, cut in half, seeds scraped
1 lemon juice and zest
1kg jam sugar
|Mixed berry conserve|
Mixed berry conserve
- Place clean jars and lids, upside down, into a perforated steam container and sterilise in the steam oven on 100°C for 15 minutes.
- In a large stainless steel mixing bowl, combine the fruit, vanilla seeds, lemon zest and juice.
- Add a third of the sugar and gently pulse using a stick blender.
- Once some of the juice and syrup has formed, add the remaining sugar and continue to pulse. Blend the berries to the level of consistency you prefer your conserve.
- Place into a large pot on high heat, induction setting 7, and bring to the boil.
- Once the mixture has reached boiling point, remove from heat.
- Remove sterilised jars from the steam oven and carefully fill the jars, leaving a small space at the top.
- Gently secure the jars with the lids and place into a perforated steam container and Steam at 100°C for 20 minutes. Leave the door closed and the jam resting in the steam oven for an additional 20 minutes.
- The jars will seal tightly during the cooking process.
- Leave to cool at room temperature.
- Preheat oven on Conventional at 200°C.
- In a large mixing bowl, sift flour and baking powder.
- In a separate jug, combine cream and buttermilk.
- Make a well in the centre of the flour and pour in cream mixture.
- Using a spatula or your hands, lightly bring together to form a wet dough.
- Dust kitchen bench with flour and gently roll out dough to a 3cm thickness.
- Cut out scones using a pastry cutter approximately 3-4cm in diameter.
- Place scones onto a greased baking tray with a small gap between each one.
- Allow offcuts to rest for a few minutes before re-rolling until all dough is used.
- Brush the tops of the scones lightly with milk before placing into the Oven.
- Bake on shelf level 3 for 25-30 minutes until golden brown.
|1.||Serve scones with mixed berry conserve and crème fraiche.|
Hints and tips
- To test if conserve has set correctly, place a tablespoon of jam onto a frozen saucer. It should set within 1-2 minutes.
- Cooking time will vary depending on the size of the scones.
- Scones can be baked and frozen.
- The mixed berry conserve can be substituted with a good quality store bought conserve.
- The sterilise crockery function can also be used to sterilise preserving jars.
- Conserve can be stored at room temperature for up to 6 months prior to opening.
- Once opened, conserve can be stored in the refrigerator for 4-6 weeks.
- Conserve can be made successfully on an Induction cooktop. Place berries, lemon juice, zest and vanilla into a large heavy based saucepan on high heat, Induction setting 9. Once fruit has collapsed, add in sugar and boil rapidly for 10-12 minutes until foam dissipates.