Scones with Aga Clotted Cream and Jam

Squishy strawberries, rhubarb from the garden & a squeeze of orange for the pectin make the perfect solution for a quick jam. To preserve, make sure your jars are properly sterilised & filled to the top. Use wax paper to avoid a skin. Or, if like me you know it won’t hang around for long, throw it in whatever you can find!

250g fruit - I used strawberries & rhubarb
250g caster sugar
Juice 1/2 orange

Combine in a flat based pan & lightly mash to break down a little. Bring to the boil & bubble for 15 minutes before checking for set (Keep a chilled plate in the fridge. Streak a spoon full of jam across the plate & run your finger through. If the jam wrinkles a little, it’s ready). Give it another 5 minutes if it’s still too runny. Pour into jars & enjoy the next day or for months to come.

Leave double cream in a pan on the back of the Aga overnight- right by the simmering plate. Scoop and chill. 

Yes, it’s that easy! And it tastes all the better for being so darned clever.

Probably the first recipe my Mum ever taught me. And maybe yours too? A store cupboard staple whipped up in less than the time it takes to drink a cup of tea, and a marker of many happy times with friends, hen parties & picnics. Memory making morsels.

Ingredients:

For perfect scones in the Electrickit (Makes 10)

225g Self Raising Flour
1/2 tap salt
1 tsp baking powder
2tbsp caster sugar
50g butter
150ml milk
Milk (or egg) to glaze

Instructions:

-Gently rub cold cubes of butter into sifted flour, salt and sugar using only your finger tips.
-Add milk & mix with a knife.
-Bring together into a soft, not quite sticky dough.
-Roll on a very lightly floured surface using as little extra flour as possible to a thickness of 3cm.
-Cut into 5cm rounds and place on bake-o-glide on a tray which fits the runners.
-Brush with milk or beaten egg.
-Cook in the RO at 240 on the middle runners.
-For Electrickit or eControl place the cold shelf or a large tray on the runner below to shield the heat.
-Bake for 10 minutes until risen and golden.

-Add your jam and cream (in whichever order you prefer- we know how passionate that particular debate gets!) Put your feet up and enjoy!