these scones and jam are the utilmate in high tea


  • the scones

  • 200ml x milk

  • 6 each x eggs

  • 40g x baking powder

  • 75g x caster sugar

  • 300g x plain flour

  • 300g x self raising flour

  • t spoon x good vanilla extract

  • the jam

  • 1 x kilo blueberries

  • 750g x granulated or preserving sugar (warmed)

  • juice of 2 lemons

  • 250ml x water

  • 4 x vanilla pods split


  • 1.

    The scones

  • 2.

    Mix together the flours and baking powder and sugar

  • 3.

    Rub in the butter

  • 4.

    Add all the eggs vanilla and enough milk to give a soft dough (similar to cake batter)

  • 5.

    Beat well for about 5 minutes on a machine 10 by hand

  • 6.

    Refrigerate for 12 hours over night

  • 7.

    Gently turn on to a floured surface and press gently to 1/2 inch thickness

  • 8.

    Cut out with round cutter place on baking tray

  • 9.

    Allow to rest for 15 mins and brush with egg wash

  • 10.

    Bake at 180c for 15 mins

  • 11.

    Cool and serve with jam and clotted or whipped cream

  • 12.

    The jam

  • 13.

    Take half the berries and place in a thick bottom pan

  • 14.

    Add water and lemon juice and bring to boil

  • 15.

    On a baking tray sprinkle with sugar and place in oven for 2/3 minutes to warm

  • 16.

    Stirring the blueberry mix crushing the berries slightly add the warm sugar

  • 17.

    Bring to the boil add remaining blue berries and simmer for about 30 minutes untill setting point has been reached test by taking out a tspoon of mix and cooling quickly to see if the jam sets

  • 18.

    Ladle in to sterilised jars and seal and cool

  • 19.

    Serve with scones and cream


the citrus juice helps bring out the pectin to set the jam, this recipe will work with any variety of berrie if using frozen berries it work but may need longer cooking time untill you reach setting point

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