Blueberry Scones with Clotted Cream and Homemade Blueberry Jam
Blueberry scones Makes 24 scones
- 500g (1lb 2oz) self-raising flour
- 2 level tsp baking powder
- 175g (6oz) butter
- 100g (3½ oz) caster sugar
- 100g (3½ oz) fresh blueberries
- about 14 tbsp milk
Blueberry Jam Makes 2 small jars
- 400g (14oz) blueberries fresh or frozen
- 3 tbsp lemon juice
- 325g (11½oz) jam sugar
To finish clotted cream
Place the flour and baking powder in a bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar and blueberries. Pour in the milk to form a soft dough. Turn out on to a surface lightly dusted with flour and knead gently until smooth. Roll or press out to about 3cm (1¼ inch) thick. Stamp out about 14 rounds using a 6cm (2½ inch) plain cutter. A glass or napkin ring is useful if you haven't got this size. Place slightly apart on a half-size AGA baking tray lined with Bake-O-Glide. Re-roll the dough until all is used.
2, 3 and 4 oven AGA: Slide the baking tray onto the floor of the roasting oven and bake for 10-15 minutes, until well risen and golden brown.
Conventional cooking: Bake at 200°C, (400°F), 180°C Fan, Gas Mark 6 for 10-15 minutes, until well risen and golden brown. Leave to cool.
For the Blueberry Jam: Place the fruits in a large saucepan and squash with a potato masher.
2, 3 and 4 oven AGA: Bring to the boil on the boiling plate. Add the lemon juice and jam sugar, dissolve on the simmering plate then return to the boiling plate and boil for 4 minutes. Allow to rest for 5 minutes then pour into sterilised jam jars. Cover, cool and label.
Conventional cooking: Cook on the hob.
Diane's Tip Wash the jam jars in hot water then place in the simmering oven to dry or place in a preheated oven at 150°C, 130°C fan, 300°F, gas mark 2 for 10 minutes or put through a dishwasher cycle.
To serve: Split and spread the scones with clotted cream and topped with conserve. Serve straight away at room temperature.