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Vanilla bean scones with mixed-berry jam
Vanilla bean scones with mixed-berry jam
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Celebrate the Queen's Birthday with delightful scones and jam!
Ingredients:
  • Melted butter, to grease
  • 250ml (1 cup) milk
  • 1 vanilla bean, split
  • 300g (2 cups) self-raising flour
  • 20.00 gm caster sugar
  • 80g butter, cubed
  • Self-raising flour, to dust
  • Mascarpone, to serve, if desired
  • 2 lemons, juiced, seeds reserved
  • 750g strawberries, hulled, washed
  • 860g (4 cups) caster sugar
  • 2 x 150g punnets blueberries
  • 2 x 150g punnets blackberries, boysenberries or mulberries
  • 1 x 50g pkt jamsetta jam-setting mixture (Fowler Vacola brand)
Instructions:
  • Make a seed pouch by wrapping lemon seeds in a 10cm-square piece of muslin and tying with unwaxed white kitchen string. Combine the seed pouch, lemon juice, strawberries, and sugar in a large saucepan. Stir over medium heat for 5 minutes until the sugar dissolves. Increase heat to medium-high and bring the mixture to a boil. Gently boil uncovered, stirring occasionally, for 20 minutes until the mixture reduces by one-quarter.
  • Gently take out the seed pouch. Stir in the rest of the berries and jam-setting mixture, cook for 5 minutes, stirring occasionally, until the berries are tender yet firm.
  • Thoroughly clean four 300ml preserving jars and lids in hot, soapy water, then rinse. Place them upside down on a rack to dry. Fill the warm jars with hot jam and seal tightly. Flip them upside down for 2 minutes, then place upright to set for 4 hours. Label, date, and store until you're ready to enjoy.
  • 1. Preheat your oven to 200°C and grease a 19cm square cake pan with melted butter. 2. In a small saucepan, combine milk and scrape the seeds from a vanilla bean into it using a sharp knife. 3. Simmer the mixture over medium heat, stirring, for 5 minutes until slightly reduced and fragrant. 4. Remove from heat and let it cool to room temperature.
  • Combine flour and sugar in a bowl. Use your fingertips to blend butter into the mixture until it resembles fine breadcrumbs. Stir in cooled vanilla milk using a round-bladed knife until well combined and the dough starts coming together. (Be careful not to overmix. The dough should be soft but not sticky.) Transfer the dough to a lightly floured surface and gently knead until smooth. Roll out the dough to about 2cm thickness using a floured rolling pin. Cut out scones using a 5cm-diameter pastry cutter dipped in flour. Arrange the scones in the prepared pan and bake in a preheated oven for about 10 minutes or until they sound hollow when tapped on top. Remove from oven.
  • For added deliciousness, serve scones with mixed-berry jam and mascarpone.

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