Scones with Strawberry Jam
Kay-Lene TanIngredients:
- 555g Flour
- 137g Sugar
- 200g Butter (Cold)
- 25g Baking powder
- 139g Cream
- 3 Eggs
- 150g Dried fruit
- Salt
Strawberry and Thyme Jam
- 1kg Fresh strawberries
- 600g Sucrose
- 1 bunch Thyme
- 85g Lemon juice
Method:
- Mix flour, sugar, butter, and baking powder together with hook until the mixture resembles bread crumbs
- Gradually add in the cream and eggs
- Add in dried fruit and be sure not to overmix
- Roll flat between two sheets of baking paper, and chill before cutting into desired shapes
- Freeze before baking
- Egg wash. Bake at 155°c for about 10 minutes, or until golden brown
Strawberry and Thyme Jam
- Weigh ingredients into a large pot, and cook until the mixture thickens.
- Leave a plate in the freezer to test the jam.
- Cool completely before serving.
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