Toss together steak and flour, shaking off any excess flour. Heat oil in a large saucepan on high. Cook steak in batches for 5 minutes, until brown. Remove from pan. Reduce heat to medium and add onion and garlic. Cook for 3 minutes, until onion softens. Return steak to pan with mushrooms, stock, jam, vinegar and Worcestershire sauce. Reduce heat to very low. Cover and simmer for 2 hours, until beef is very tender. Transfer to a shallow 8-cup ovenproof dish.
Preheat oven to 180°C or 160°C fan.
To make herb scones, sift flour, baking powder and a pinch of salt onto a flat surface. Add herbs. Pour combined cream, milk and yolk into a well in centre of dry ingredients. Knead flour lightly into wet ingredients until mixture comes together to form a dough. Press out to a 1cm thickness and cut into about 25 squares.
Arrange scones over beef and brush with a little extra milk. Bake for 20 minutes, until scones are puffed and golden. Serve.