This recipe for rosemary scones by Jess Davis of Jam Jar Cafe, Cornwall, has given our favourite sweet treat a savoury twist. They’re delicious served warm with a hot cup of tea, and with summer just around the corner, try making jam with your favourite seasonal fruit for the ultimate British afternoon tea, wherever you are in the world.
ROSEMARY SCONES WITH RHUBARB, VANILLA & ROSE JAM
PREPARATION TIME: 20 MINUTES
COOKING TIME: 20 MINUTES
For the scones;
- 350g self-raising flour, plus more for dusting
- ¼ tsp salt
- 1 tsp baking powder
- 100g cold butter, cut into cubes
- 75g caster sugar
- 175ml milk
- Juice of half lemon
- 2 beaten egg yolks to glaze ( I love st ewe golden yolk eggs)
- Rosemary sprigs, chopped
For the Jam;
- 250g roughly chopped rhubarb
- 250g hulled sliced strawberries
- 1 whole vanilla pod
- 1 tsp rose water
- 500g jam sugar
To make the jam simply add all the ingredients to a heavy based saucepan and bring to the boil. Reduce the heat and Let it simmer for around 10-15 minutes until the sugar dissolves and the fruit starts to break down but still has some texture from the rhubarb. Removed from the heat and whilst it’s still warm transfer into a Kilner jar.
For the scones, begin by preheating your oven to 200C. Whilst it’s heating up mix the flour, salt and baking powder into a large mixing bowl. Add the cold cubed butter and rub it into the flour with your fingertips until it resembles fine breadcrumbs. At this stage stir in the caster sugar.
Warm the milk in a small saucepan until it gets warm but not hot. Remove from the heat and add the squeeze of fresh lemon juice. The heat of the milk and the sour juice thickens it up to the consistency of thin yoghurt.
Add the warm milk concoction to your bowl of floury breadcrumb mixture and stir together with a butter knife. Once it comes together top out onto a floured surface and bring together. The less working of the dough the lighter the scones.
Roll to approximately 1inch thick and use a round metal cutter to press out your scones from the dough. Have your bag of flour to hand to dip the cutter in between each scone cut as it will stop it sticking.
Transfer your scones to a baking tray lined with greaseproof paper and with a pastry brush, paint the top of each scone gently with your beaten egg yolk mixture. Finally sprinkle each scone with a little chopped rosemary and bake In your hot oven for 10-15 minutes until risen and golden brown. Serve with a healthy spoonful of jam and a bravely large dollop of Cornish Roddas clotted cream.
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