A cream tea with freshly baked scones is one of summer's most enjoyable treats. In this recipe, the scones are enhanced with the sweet and earthy blackcurrant, dolloped with cream and blackcurrant jam.
For the jam:
1kg jam-making sugar
For the scones:
250g self-raising flour, plus extra for dusting
50g chilled unsalted butter, cubed
2 tbsp caster sugar, plus extra for sprinkling
150ml milk, plus extra for brushing
clotted cream, to serve
For the jam: Place the blackcurrants in a 2.5 litre saucepan and cover with the sugar. Add the water and stir thoroughly. Cook on a low heat for 10 mins, stirring occasionally. By then, the fruit should be producing liquid. Simmer for a further 10 mins on low until a liquid forms properly and the sugar has dissolved, then bring to the boil. Hold on the boil, stirring occasionally, for 10 mins until the mixture thickly covers the back of a wooden spoon. Sterilise four clean 400g glass jars and lids: cover the lids with boiling water in a bowl for 2 mins, then drain, and pour 20ml of boiling water into each jar, then discard the water. Allow the jam to cool for 5 mins, then pour into the jars while hot. A funnel will make pouring easier.
For the scones: Preheat the oven to 220°C/gas mark 7. Sieve the flour into a large bowl. Add the butter and rub it into the flour by pinching together with fingers and thumbs. Stir in the caster sugar. Add the milk and blackcurrants, then bring together into a dough using the hands. Knead gently within the bowl for 1 min.
On a clean surface dusted with flour, roll out the dough to approximately 2cm thick. Using a 6cm fluted cookie cutter, cut out as many scones as possible, transferring them to a flat oven tray, dusted liberally with flour. Roll out the remaining dough again and repeat the process until there are 12 scones. Brush with milk and sprinkle with sugar, then bake for 15 mins until golden. Allow to cool slightly on the tray, then transfer to a wire rack to cool completely. To serve, cut in half and top with a spoonful of clotted cream and the blackcurrant jam.
More recipes using blackcurrants in the July 2018 issue of LandScape magazine...
- Blackcurrant torte
- Blackcurrant ice cream sundae
- Sausage and blackcurrant rolls
- Blackcurrant buns
- Whole gammon with blackcurrant sauce
200g self-raising flour
1 tsp. salt
1 tsp. sugar
175g sour cream
100g cheddar, grated
Handful parsley, chopped
5 sprigs’ worth thyme
2 tsp. lemon juice
Preheat the oven to 200°C/gas 6. Put the flour and salt in a bowl, and then rub in the butter with your fingers. Mix in the sugar. Make a well in the mixture and add the sour cream, 75g of the cheddar, the herbs and lemon juice and bring the mixture together with your hands to form dough. Knead on a floured surface, adding a bit more flour if the dough is too wet. Roll out into a large circle 2cm thick and cut into 8 triangular slices. Place on a parchment-lined baking sheet and sprinkle over the remaining cheese. Bake for 15-17mins. Serve warm, spread with soft cheese and garnished with more chopped herbs.