Scones, Gourmet Jam Mates

Ingredients

INGREDIENTS

• 280 g flour
• 70 g sugar
• 1/2 tsp fine salt
• 1 sachet of baking powder
• 110 g very cold or even frozen butter
• 1 egg
• 120 g liquid cream
• A few fresh blueberries
• 1 jar of Strawberry & Yuzu jam

EQUIPMENT

• A mixing bowl
• A round cutter
• A pastry brush
• Parchment paper

Instructions

1. Preheat the oven to 200°C.
2. In a mixing bowl, combine the flour with the sugar, salt and baking powder.
3. Add the very cold butter, cut into small pieces, and work it into the dry mixture with your fingertips. The butter must stay cold and the dough should be handled as little as possible so the scones stay soft and light. The texture should be like shortbread with small pieces of butter.
4. Add the egg, then gradually add the liquid cream, continuing to mix until you get a thick, lumpy dough.
5. On a floured work surface, shape the dough into a ball and roughly form a square. Scatter a few blueberries over it, pressing them in slightly, then roll the dough over itself like a Swiss roll.
6. Flatten the dough with the palm of your hand to a thickness of about 2 cm.
7. Cut out scones using a round cutter or a 6 cm diameter glass until all the dough is used.
8. Brush with milk using a pastry brush and sprinkle with brown sugar.
9. Place the scone dough pieces on a baking sheet lined with parchment paper, leaving space between them.
10. Bake for about 15 to 20 minutes, until the scones are nicely golden.
11. Leave to cool on a wire rack.
12. When ready to enjoy, cut the scones in half, spread with butter and Strawberry & Yuzu jam for example — it's a delight!

Enjoy!

Did you enjoy this recipe? Next time, we recommend trying our crêpes suzette recipe or our perfect pain perdu recipe.