Jersey Clotted Cream Scones with Strawberry Jam

Indulge in classic scones made with creamy Jersey butter and milk, served with luxurious Jersey clotted cream and homemade strawberry jam. A perfect taste of the island!

Prep Time

20 minutes

Total Time

40 minutes

Calories

835 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.61/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Jersey

Mood:

Comfort Food

Ingredients

Servings

225gSelf-raising flour(Plus extra for dusting)

£0.35

55gJersey butter(Cold, cut into cubes)

£0.70

50gJersey Royal potatoes(Cooked, mashed & cooled)

£0.45

25gCaster sugar

£0.05

120mlJersey milk(Plus extra for glazing)

£0.25

1tspBaking powder

£0.03

150gJersey clotted cream(For serving)

£3.50

500gFresh Jersey strawberries(For strawberry jam)

£3.50

500gGranulated sugar(For strawberry jam)

£0.65

2tbspLemon juice(For strawberry jam)

£0.15

Total Cost

£9.63

£1.61 per serving

Instructions

1.
Preheat your oven to 220°C (200°C fan/Gas Mark 7). Lightly grease a baking sheet.
2.
To make the strawberry jam, hull the strawberries and cut them into halves or quarters depending on their size. Place the strawberries in a large, heavy-bottomed pan. Add the granulated sugar and lemon juice.
3.
Gently heat the mixture over a low heat until the sugar has dissolved, stirring occasionally to prevent sticking. Once the sugar is dissolved, increase the heat and bring the mixture to a rolling boil. Skim off any foam that forms on the surface.
4.
Continue to boil rapidly for 10-15 minutes, or until the jam reaches setting point. To test for setting point, place a small spoonful of jam on a chilled saucer. Leave for a minute, then push the jam with your finger. If the surface wrinkles, it is ready. If not, continue to boil for a few more minutes and test again.
5.
Pour the hot jam into sterilized jars and seal immediately. Allow to cool completely.
6.
For the scones, rub the cold Jersey butter into the self-raising flour and baking powder until it resembles breadcrumbs.
7.
Stir in the caster sugar and mashed Jersey Royal potato.
8.
Gradually add the Jersey milk, mixing until you have a soft, slightly sticky dough.
9.
Turn the dough out onto a lightly floured surface and gently pat it out to a thickness of about 2.5cm (1 inch).
10.
Use a 5cm (2 inch) cutter to stamp out scones, re-rolling the dough as necessary. Place the scones on the prepared baking sheet.
11.
Brush the tops of the scones with a little extra Jersey milk.
12.
Bake for 12-15 minutes, or until golden brown and well risen.
13.
Let the scones cool slightly on a wire rack.
14.
Serve warm with Jersey clotted cream and your homemade strawberry jam.

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My Notes

Nutrition Information

Nutrition per serving (250g)

835 kcal / 3493 kJ

Carbs

100g

38% of RDA

Fat

45g

64% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

57 g

63% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

28 g

140% of RDA

Chef's Tips

Don't overwork the scone dough, or the scones will be tough.

For best results, use the scones within a day of baking.

To sterilize jars for jam, wash them thoroughly in hot, soapy water. Rinse well and place them upside down on a baking sheet. Heat in a low oven (160°C/Gas Mark 3) for 10-15 minutes.

Use a jam thermometer to check the temperature of the jam for accurate setting, the set point is around 104-105 degrees C.

For added flavor to the scones, consider adding a pinch of salt to the dry ingredients.

Ensure the cooked mashed potatoes are cold before adding, this is so the butter does not melt.

Cooking Equipment

Oven

Baking Sheet

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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