Recipe: Blackcurrant scones and jam

Blackcurrants make a delicious, seasonal alternative in a cream tea. From a recipe in the July 2018 issue of LandScape

Blackcurrants make a delicious, seasonal alternative in a cream tea. From a recipe in the July 2018 issue of LandScape

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.

Makes 12
For the jam:
900g blackcurrants
1kg jam-making sugar
200ml water

For the scones:
50g blackcurrants
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

 

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Recipe: Edible flower cupcakes

Sugared viola flowers add a delicate touch to this cupcake recipe. From the April 2018 issue of LandScape

Sugared viola flowers add a delicate touch to this cupcake recipe. From the April 2018 issue of LandScape

Edible violas have a sweet, fragrant taste that works perfectly with confections such as these cupcakes. This recipe requires a little extra time but the effect is delightful.

Makes 12

For the flowers:
12-16 viola flowers
1 small egg white
80g caster sugar

For the cupcakes:
150g margarine, softened
150g self-raising flour, sifted
150g caster sugar
3 large eggs
1 tsp vanilla extract
1 pinch salt

For the cream:
400ml whipping cream
80g icing sugar, sifted
1 tsp vanilla extract

To candy the flowers: Gently wash the flower petals, then pat dry with kitchen paper. Lightly whisk the egg white in a bowl until frothy. Using a clean pastry brush, paint the egg white onto both sides of the petals. Sprinkle immediately with sugar and leave to set on wire racks before using.

For the cupcakes: Preheat the oven to 180°C/gas mark 4. Line a 12-hole cupcake tin with paper cupcake cases. Beat together all the cake ingredients in a large mixing bowl until smooth and creamy. Divide the batter evenly between the paper cases.
Bake for 20 mins until golden and risen. Remove the cupcakes from the oven and leave on a wire rack to cool.

For the cream: In a mixing bowl, whip the cream with the icing sugar and vanilla extract until semi-stiff peaks form. Transfer to a piping bag fitted with a star-shaped nozzle. Pipe swirls of cream on top of the cupcakes. Garnish each with a candied flower before serving.

More recipes using edible flowers in the April 2018 issue of LandScape magazine...

  • Candied viola mini meringues
  • Vanilla cream with sugared violets

 

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