Scones with Strawberry Jam and Whipped Cream

Ingredients

• Wheat Flour 15 oz
• Baking Powder 0 oz
• Butter 5 oz
• Sugar 5 oz
• Milk 5 fl oz
• Vanilla extract 1 tablespoon
• Meyer Lemon Juice 0 fl oz
• Chicken Egg 1 piece
• Chili jam 5 fl oz
• Cream 5 oz
• Salt 0 oz

Step-by-Step Guide

Step 1

Place a baking tray in the oven and preheat it to 390°F. Sift the flour (350 g) along with the salt and baking powder into a large bowl.

Step 2

Cut the cold butter into cubes and add it to the flour. Use your hands to rub the mixture together until it resembles coarse crumbs. Add the sugar and rub it in again.

Step 3

Pour the milk into a bowl and place it in the microwave for 30 seconds, or heat it on the stove until warm enough to comfortably dip a finger in, but not so hot that you want to pull it out immediately. Add vanilla extract and just a couple of drops of lemon juice to the milk. Set aside for half a minute.

Step 4

Pour the milk into the flour mixture and quickly mix with a knife. The mixture should look moist.

Step 5

Sprinkle the remaining flour on the work surface, place the dough on it, quickly knead it and shape it into a ball. Do not knead for too long, otherwise the scones won't rise. Dust the rolling pin with flour and roll the ball into a circle about 1.5–2 cm thick. Use a ring with a diameter of 5–6 cm to cut out circles. Gather the scraps, re-roll them, and cut out more circles.

Step 6

Brush off any excess flour from the top and coat the dough pieces with beaten egg. Carefully transfer the pieces to a preheated baking sheet, leaving space between them. Place in the oven for 10–12 minutes, until they rise and turn golden brown.

Step 7

Meanwhile, whip the cream into a thick cloud and place the jam in a small bowl. Serve the scones slightly cooled but warm, with the cream and jam.