Jersey Clotted Cream Scones with Strawberry Jam

Preheat your oven to 220°C (200°C fan/Gas Mark 7). Lightly grease a baking sheet.

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.

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.

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.

Pour the hot jam into sterilized jars and seal immediately. Allow to cool completely.

For the scones, rub the cold Jersey butter into the self-raising flour and baking powder until it resembles breadcrumbs.

Stir in the caster sugar and mashed Jersey Royal potato.

Gradually add the Jersey milk, mixing until you have a soft, slightly sticky dough.

Turn the dough out onto a lightly floured surface and gently pat it out to a thickness of about 2.5cm (1 inch).

Use a 5cm (2 inch) cutter to stamp out scones, re-rolling the dough as necessary. Place the scones on the prepared baking sheet.

Brush the tops of the scones with a little extra Jersey milk.

Bake for 12-15 minutes, or until golden brown and well risen.

Let the scones cool slightly on a wire rack.

Serve warm with Jersey clotted cream and your homemade strawberry jam.